Made an enormous ie. 12 portions + pot of chillie con carne last night and for some reason, despite using my normal recipe and chilli's (scotch bonnet) it is 'blow your head off hot'.
Rather enjoyed it myself, aided by several cans of suitable coolant but partner and daughter are due home tonight and will not be imnpressed !
I have put a whole potato in it as I remember reading somewhere that it absorbs some of the spice but any suggestions welcome as long as they don't involve cooking a new batch. Cheers