In a chili the easiest tool for dilution is simply to add more beef or beans but more tomato can be effective as well. Keep the chili at a simmer as you do this.
Serve the chilli with dairy products such as sour cream yoghurt or shredded cheese.
How to make chili less spicy. Add a generous dollop of sour cream creme fraiche or yogurt to scorching hot chili or stews or even a touch of milk or cream. Add beans or veggies. Avocados contain fats that can also help lessen the effects of spicy foods on the tongue so serve your chilli with sliced avocados or a mild guacamole.
The best way to tone down the spiciness of a chili is to add more of the ingredients that are not hot thus reducing the concentration of spice. Bring it to a vigorous simmer for about five to 10 minutes and watch the excess liquid cook off. Sometimes there s nothing wrong with your chili and you just need to cook off some of the excess liquid.
Turns out the fiery chemical in hot chilis capsaicin likes to bind itself onto a compound in milk which neutralizes the burn. If the chili is only a little too hot consider diluting it by adding more liquid. Continue to stir until the pineapple pieces disappear into the chili and are no longer visible.
For a stir fry he says put in more starchy vegetables. Add it in 1 2 teaspoon increments and taste after each round. Remove the chili from the heat and allow to cool enough to eat.
Capsaicin is a fat soluble compound which is why drinking whole milk with spicy food can decrease the discomfort caused by the chile but guzzling a gallon of water won t help at all. Top the chili with shredded cheese to further soften the spice. Thick cut root veggies will release their natural starches as they cook and help thicken the pot.
Cream or cheese or cream cheese will have a similar effect if served in on or beside your dish as will other fat rich foods such as avocado. Dairy products contain a protein called caisen that lessens the burning effect of chilli peppers on the skin. Adding a few tablespoons of brown sugar will increase the depth of flavor in your chili while also easing the spice of the chilies.
You can also dilute spiciness by adding more of the main ingredient says brendan walsh the dean of culinary arts at the culinary institute of america in hyde park new york. Stir the chili as you slowly pour in 1 can of crushed pineapple. The acidic flavor of citrus fruits such as lemon lime and pineapple juice will help to make your chili less spicy as well.
For best results though go with full fat dairy.