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stir in refried beans until they desolvep
I just realized my chili is too spicy for my kids. So I went running to my computer to find out how to "cool it off". After reading them, I had no more anything "extra" as its all in my chili. What I DID have tho, is buttermilk ranch salad dressing on hand. I keep adding & tasting to see how much was right. It made it a bit of a creamy tomato colored chili color and it tastes AMAZING. Topped with a dollop of shredded cheese, sour cream and diced chives~meal is now saved! Wanted to share :) **No ranch taste either, which is amazing!**
I've tried all methods and the ONLY two methods that work and won't ruin your chili:
If you wanna eat it now: Just add the juice from 1/2 of a lime to approx. 4-6 cups of chili or any bean concoction; I just did this with my black-eyed peas and ham hock stew and it worked like a charm. The natural acid of limes (or lemon) really work on neutralizing the heat of the capsicum oil and I feel that it brightens the flavor as well.
If you wanna eat it another day: Freeze it into 2-4 separate batches and add one or more of these to a new batch of the same chili but without hot peppers to balance it.
Freezing Green Chilies
Toasted Chili Powder
Easy Chinese Chili Oil
How to make Red Hot Chili Oil
How to Home Brew A Hot Chili Beer Recipe
Slow Cooker Chili Con Carne
Ice Cream Chili Baguette
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chili and sea salt chocolates
Posted:Mar 21, 2012
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