Help...super spicy chilli

[DontTouchTheMoustache]

AIBU to ask for help, I just made the hottest chilli in the world as I added loads of hit hillingdon powder (I thought it was paprika!) And now it's "blow your tits off" hot. I need ideas fast, is there any way to cool it down? Sorry it's not a proper AIBU but I need quick responses so posting for traffic

Peanut butter, it will thicken it but all that fatty yumminess will cool the heat. It does change the taste.
More beans and tomatoes, stick half in the freezer to surprise you another day.

Yoghurt, I did this once and no natural yoghurt in the house , the kiss fruit corners worked though !

Do you have some potatoes? Add them in - chopped - and let them boil then remove before serving - never tried it but apparently it works as they absorb the flavour.

Honey and lime juice calmed down the last too hot chilli I made.

Have a wet wipe ready for tomorrow morning!

Tomato ketchup - tip given to me by a chef for calming down super spicy food.

We make curries all the time here, and if you make it too hot you can definitely add cream/yoghurt or coconut milk as this cools it down.

Also lemon juice, according to my Thai friend ... in fact anything suitable which is acidic

Sorry, just realised you said chillis! Doh. Single cream would work well stirred into chillis though.
Sounds mad, but a square or two (not too many though of chocolate also works to cool down chillis and tastes lovely too!

add a tin or two of plum toms then add yogurt to each serving

Yup add more toms and beans and freeze half.
Serve with a good squeeze of lime, plain yogurt and guac and grated cheese.

I made too hot a curry, and so.one said add sugar which I did and it toned down the spice a bit.

I ended up adding milk and sugar as per suggestions and served it with a tonne of rice.and cheese (with as little of the liquid as posssible) which made it manageable for tonight and I'll pick up some yoghurt tomorrow for the rest of it.
Thanks again for everyone's suggestions, you saved dinner

Sugar will usually balance chilli in curries. Alternatively you could add more water and veg to bulk it out

It's a bit of a pain but I would go ahead and make a fresh batch of chili (obviously not spiced) and mix it all up to get an even spice level. I have added yoghurt, extra tomatoes, beans etc... in the past but it just doesn't taste as good.

I'm thinking if I take the meat etc out with a slotted spoon then tomorrow reheat with a fresh tin of tomatoes that would probably save it?

Add yoghurt and serve with more yoghurt and banana. I was brought up in Sri Lanka which has some of the hottest cuisine in the world so I have got very adept at coping with very hot curry

Banana is an interesting one I shall try it tomorrow

A chef recommended a couple of teaspoons of marmalade. It worked. Just make sure you use the shredless one otherwise you end up with an 'interesting' mouthful every once in a while!

Capsaicin isn't water soluble, only fat soluble. That why drinking water doesn't work to ease the burn, but milky drinks do.

I personally use coconut milk, veg, or sugar to balance out too much chilli. Wouldn't use yoghurt as it also dampens down the other flavours.

Add some more tomatoes to it. and swirl in some plain or Greek yoghurt. Double or even single cream will do. And add a few drops of lemon juice after serving on to the plate.

FOLKS! A teaspoon of sugar (or more) reduces the heat drastically of over spiced food :)

Yoghurt and sour cream. Or just give it to my DP, no matter how hot it is he'll say "God, this is mild, is there any spice in it?"

The only man who has ever said Vindaloo has no taste!

Retries beans and a little sugar should help