Help! Too much red pepper in the chili!

I guess if it's GROUND, you're stuck; if its FLAKES, maybe there's hope to capture and kill some!

...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.

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...

On the other hand, I LOVE turnips and rutabagas. Different strokes for different folks.


Please let us know what you decided to do.

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.

If it don't burn, it ain't hot enough.

That didn't go over all that well in Boston but by the time I left, all my friends were chile heads.

(Growl) the on-line recipe called for 1 tablespoon, and i cut that in half! (Growl)

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.