Help – Chillie too hot !
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. CheersPosted 9 years ago
Cheers guys – sounds like a good plan and has the added bonus that they’ll think I have put a bit of effort into getting ‘all the bits’ for a proper mexican meal + daughter will probably need the extra calories after being at uni for the past few weeks.
<runs off to Tesco>Posted 9 years ago
Make another batch without chilli in, then mix the two together
That sounds like the ‘too much extra work’ option! Been shopping and will take the slightly easier way out by adding some more mushrooms, peppers and another tin of kidney beans. If they still think it’s too hot I have the yoghurt/salsa/guacamole on standby as recommended above.
FilthyPosted 9 years ago
Interesting idea. I saw a programme a while back where they cooked a venison with chocolate stew and people seemed to like it. Have you tried it ?thisisnotaspoonMember
choclate and chili works well, but use coco powder not chocolate, tastes much better.
vennison tatest good with anything strong/sweet. Best recipie ive come accross is to put dried dates in the stew, with carrots, potato, parsnip etc.
And the yogurt joke was obvious, well to me anyway, but then i was a student till last year.Posted 9 years ago
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