taking the heat out of a chilli, how do I do it?

[shinyshoes]

I haven't a clue what I've done differently to what I'd normally do but the chilli I have just made ready for tonight blows your farkin head off.

I can't serve this especially to the kids (it's me that's the wimp really).

I normally have a dollop of creme fraiche or natural yoghurt on top if I serve it in tacos, can I add this to the chilli whilst it's in the pan? will this take the heat out of it?

HELP.

Ta Muchly X

put a raw potato in,it should draw out the heat, I think you have to keep it on the stove...I may be totally wrong here, but it's something trawled from my distant memory...

tin of tomatoes, chocolate, start again?

i usually add sour cream to the kids servings

sour cream or yoghurt

Potato is good for things that are too salty. the only things that will dissipate chilli are dairy and sugar. But sugar won't really do much more than round it out abit iyswim, but worth trying.

oh I knew a potato was useful for something !!

Try the sour cream/millk/creme fraiche/yoghurt route - it should be fine to add to the pan and stir in, your chilli will just look a bit different but will taste fine

cheers all.

I have sour cream , youghurt and creme fraiche, I will give it a go.

(great tip re the potato, I must remember that for salty dishes)

X

I add a bit of sugar when mine is too hot.

don't forget chocolate - you will feel all exotic and can pretend you are in an isabel allende novel

like your style sheherazadethegoat

I have cooking chocolate, how much do I add, I have around 1/2 bar ( the packet size is around that of the size of a green and blacks bar or a lindt lindor bar?)

Chocolate - really

i normally chuck in a couple of squares or a spoonful of cocoa.

[winks @ wellies&pjs]

chocolate? Don't fancy that!

My dp puts mayonnaise in his if we don't have and sour cream.

any

I always add chocolate when I do a chilli.

No more than a couple of squares though.

Yes add some chocolate, but not too much. If you have Mexican chocolate that's the best, because it has hints of cinnamon and sugar. I think that the cinnamon really adds something.

Add lots of cream fraiche when you serve it and it will be scrummy.

Add some water and lime