[ spicing things up a little too much ]

AFTER YOU have had your fill of turkey during the holidays, a pot of chili is a great way to feed a crowd and is great comfort food on a cold winter day. Have you ever made a pot of chili and realized that it is much too spicy to eat? What do you do?

Well, this happened to me recently even though I was following my usual recipe to a T. Little did I know that the chili powder and cayenne pepper I stocked our kitchen with here in Dubai were much more potent than those I had in Canada or Ireland so quantities should have been adjusted.

Well, with my mouth on fire just from taste-testing a spoonful, I quickly researched for a way to salvage my chili without having to start again from scratch. 

Try one of these:

1 add a spoonful of sugar

2 add a tsp of baking soda

3 add a drizzle of honey

4 add a spoonful of smooth peanut butter

Any one of these should take down the heat. I had to try all 4. Finally, with the peanut butter, it was saved! I had to add a bit more salt afterwards but managed to get it back to being edible. whew!

lisa