Cooking & Baking
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(130,156 posts)I guess if it's GROUND, you're stuck; if its FLAKES, maybe there's hope to capture and kill some!
ljm2002
(10,751 posts)...added to each bowl. It will help cut the heat and should go well with chili. Include bread and salad -- bread will also help to add bulk without heat, and salad to refresh the palate from the heavy chili/sour cream/bread.
catnhatnh
(8,976 posts)add to remainder to cut heat. Maybe not your best but I'll bet still good and you'll have chili starter for next time...
japple
(9,773 posts)On the other hand, I LOVE turnips and rutabagas. Different strokes for different folks.
Please let us know what you decided to do.
Warpy
(110,913 posts)What you can do is serve lime wedges and sour cream with it. Both milk and acid can tame capsaicin.
Watering it down won't work. What you can try is adding a couple of cans of plain beans to it. You'll still need the sour cream and lime.
hobbit709
(41,694 posts)If it don't burn, it ain't hot enough.
Warpy
(110,913 posts)That didn't go over all that well in Boston but by the time I left, all my friends were chile heads.
hedgehog
(36,286 posts)(Growl) the on-line recipe called for 1 tablespoon, and i cut that in half! (Growl)
SheilaT
(23,156 posts)Oh, yuck. What a dreadful idea.
Either double or triple the batch without adding more chili, or throw it out, or just endure.
Alas, it's an easy mistake to make with any seasoning.