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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
Toasted Chili Powder
Easy Chinese Chili Oil
Slow Cooker Chili Con Carne
How to Home Brew A Hot Chili Beer Recipe
Ice Cream Chili Baguette
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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