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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.
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Posted:Mar 21, 2012
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