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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
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Easy Chinese Chili Oil
Slow Cooker Chili Con Carne
Ice Cream Chili Baguette
How to Home Brew A Hot Chili Beer Recipe
How to make Red Hot Chili Oil
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Chili Cook Off: 3 Recipes to Spice Up Your Life
Posted:Mar 21, 2012
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