White Chili; too hot!

[Lori M]

So I followed the recipe that was in the CJ from the other day. Spent a lot of time doing all things right....BUT, there was not a can of green chiles to be found in 'my' Kroger. I asked a fellow shopper, and she said that the 4 oz can of diced jalapeno's should be fine. I needed 2 for the recipe.

Okay, so now this wonderful looking chili is SO hot . Any way to rectify this? I am planning to serve this tomorrow night to some friends. I did fish out about a can's worth of those little devils; but I assume the juice from the can is what is making my mouth on fire! So quit your laughing and help me! Thanks!

[Suzi Bernert]

Try some sour cream or even milk. That may cool the heat.

[Gary Guss]

The solution to pollution is dilution... I'd make another batch without the chili and cut it down. Or you could just call it White Hot Chili and call it a day.

[Steve P]

So I followed the recipe that was in the CJ from the other day. Spent a lot of time doing all things right....BUT, there was not a can of green chiles to be found in 'my' Kroger. I asked a fellow shopper, and she said that the 4 oz can of diced jalapeno's should be fine. I needed 2 for the recipe.

Okay, so now this wonderful looking chili is SO hot . Any way to rectify this? I am planning to serve this tomorrow night to some friends. I did fish out about a can's worth of those little devils; but I assume the juice from the can is what is making my mouth on fire! So quit your laughing and help me! Thanks!

My instinct here tells me that your likely a bit sensative to spicy food and that most other people should be fine with it the way it is. I mean only 4 oz. of jalapenos ?.... use that many HABANEROS in my medium chili...but hey, no worries...I have friends in MN who think Ketchup is spicy, so it's all a matter of taste.

<sigh> but if you MUST cool it down try soaking a couple of RAW potatoes in it for a 5 or 6 hours. (NOT while the chili is heating mind you...just raw potatoes in cold chili in the fridge). That does a moderately good job of taking away too much salt or heat from a dish. Don't have 5 or 6 hours ?...Then the sour cream suggestion is probably your only hope.

[Lori M]

Actually, I used TWO cans of the 4 oz. jalapeno's. That is what the recipe called for, but in chiles.

I don't have enough other ingredients to dilute it; and getting out today is not going to happen. But that is a great idea just the same.

I like the sour cream idea; I had some of it last night to sample; and found the sour creme did a nice job of bringing the heat down a bit. As it turns out, our dinner will be canceled due to weather, so I guess I have dinner for the next couple of days............as hot as it might be!

Thanks all!

Note to self: stock up on chiles, especially around Super Bowl time.

[TrishaW]

I was out of chilies the other day so I chopped up three fresh Thai chilies for mine. lol

Add a dollop of sour cream and some cheese to each bowl.

[Deb Hall]

Lori,

Just be warned- spicy chili tends to intensify when it sits for a couple of days.
Steve's potato trick is a good one; also adding sour cream ( don't boil) and lots of shredded Monterey Jack to white chili should tone it down.

Deb

[John Hagan]

I know Ill take some heat for this,but...you could serve it over spaghetti. The pasta seems to neutralize some of the heat. We made a small batch once that was way to hot for us. We ended up mixing it in with some elbow pasta and putting it in the oven with a topping a cheddar. Chili Mac Bake. I am not always a fan of baked pasta,but this worked out fairly well.

[Marsha L.]

*jumps off cliff*

[John Hagan]

Lemmings jump off cliffs.
Spaghetti and chili people soar.

[Jeffrey D.]

My 80 year old mother did this once - just didn't read to can label good enough. Her solution - serve it as is and dare anyone to criticize her cooking. She's also the reason I developed a taste for burnt food in my youth - I didn't know grilled cheese sandwiches weren't supposed to be "blackened."