White Chili; too hot!

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!

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

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.

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.

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.

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.

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

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.

*jumps off cliff*

Lemmings jump off cliffs.
Spaghetti and chili people soar.

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."