Need some cooking advice....PLEASE

OK, I got creative in the kitchen this afternoon. I've prepped a huge pot of White Chili....and I think I made it too spicy. It got a great flavor, but it packs a bit of a punch. Any advice on how I can tame the heat.....I did the diced green chilis, a can of Chipolites, some chili seasoning (not much), and the usual salt and pepper.....it's in stock, and I added 4 diced potatoes to the inital simmer....oh, and two pounds of ground turkey (tis the season)

Thanks as always for literlly bailing my chestnuts out fo the fire.

[Robin Garr]

Bill, a whole can of chipotles en adobo? That would be warm indeed, good sir.

First, I'd fish as many as possible of the little fellers out, lest they continue leaking their fiery goodness into the pot.

Second, if you're not creatively opposed on the basis of authenticity, dairy is the natural antidote to heat. Stirring in a couple of dollops of sour cream might both enrich the dish and maybe moderate the heat a little, but frankly, it would make for a kind of weird bowl of red. Or bowl of pink, as it might turn out to be ...

OK, I got creative in the kitchen this afternoon. I've prepped a huge pot of White Chili....and I think I made it too spicy. It got a great flavor, but it packs a bit of a punch. Any advice on how I can tame the heat.....I did the diced green chilis, a can of Chipolites, some chili seasoning (not much), and the usual salt and pepper.....it's in stock, and I added 4 diced potatoes to the inital simmer....oh, and two pounds of ground turkey (tis the season)

Thanks as always for literlly bailing my chestnuts out fo the fire.

That has happened to us on more than one occasion. After doing some googling around last time, I came up with pineapple juice as a solution. While I dont think its something I would add normally,it did tame the heat quite a bit, and was a better option than pitching the whole batch. Honey would also work OK I think. One other thought would be to start making a second really weak batch and combine the two. Otherwise a nice dollop of sour cream on top of a bowl goes a long way keeping the heat at bay.
I have learned to add only the Adobo sauce from the can and reserve all but one of the chipolites.

You may have to add more broth, meat and beans to "thin out" the spice. A wild thought...since it is white chili - try a bit of milk in it, I think I would test it on a small amount. Milk is supposed to have the chemistry to cool spicy/hot things. I don't know if that would change the taste/texture, but it is a thought.....

[Robin Garr]

bowl of red

Dang! He did say WHITE chili, didn't he? A blob or two of sour cream would be a great solution, in that case.

Thanks.....I'm off to hit the dairy section of my fridge......we've started prepping for turkey day, so I'm stocked.....

THANKS

Put six or seven large chunks of potato in there, then fish them out before serving - that might lessen the heat a little bit, but the lesson here is - don't use a whole can of chipotle in adobo in anything! I only used the liquid and one of the chipotles in 25 gallons of chili in the chili cookoff!

Put six or seven large chunks of potato in there, then fish them out before serving - that might lessen the heat a little bit, but the lesson here is - don't use a whole can of chipotle in adobo in anything! I only used the liquid and one of the chipotles in 25 gallons of chili in the chili cookoff!

NOW you tell me!!!!!!

I did four large dollops of sour cream and a package of shredded chedder.....fingers crossed!

Thanks all for the advice

Cut two or three Idaho Potatoes in half and cook for one more hour......adding 3 cups of chicken broth......let simmer.....get the potatoes out and enjoy!!!!!!

Eat as much as you can, and drink milk with it!

OK...the sour cream and cheese worked very well....it went from OH HELL Hot to very flavorful with a minor kick. I also fixed some corn muffens to go with it, and it went very well.

Again, thanks.....you all have come thru again!

Give it to me! I'll eat it!!

I second the potato idea, and fishing out as many peppers as posssible, also could double up on on recipie without adding more peppers. Otherwise, enjoy the burn. Bill

I second the potato idea, and fishing out as many peppers as posssible, also could double up on on recipie without adding more peppers. Otherwise, enjoy the burn. Bill

Susanne, it was dicey for a bit. ....the roommates and I were like three old biddies battling over the gravey at Thanksgiving! When all was said and done, it was a grand meal....albeit a bit spicy. I thank all my buds online here for thier advice, but I will NEVER, and can I reitirate, N E V E R use those damned red canned peppers again in my chili.

Kyle, I was almost to the point of finding those who would love it and inviting them over with plastic tubs...but the sour cream and cheese did the trick.

Good eats, all!