When preparing Chili con carne, it can quickly happen that it is too spicy. If your chili is too spicy for you, you can tone it down either while cooking or while serving with a few simple tips. You can find out what those are here.

Tone down your chili con carne while cooking.

If your chili con carne has become too spicy for you, you can tone down the spiciness in several ways.

The easiest way would be to stretch your chili, that is, cook it more. For example, add a little more broth or stock, or if the chili would become too watery, add more chopped tomatoes and a little more chowder (peppers, beans, corn, etc.).

In addition, you could add some sugar to your chili, which on the one hand softens the spiciness and also rounds out the chili in general.

If there is no danger that your chili could boil away, grate one or two potatoes finely, add them to the chili and let everything simmer for about 10 to 15 minutes more.

Further, you could also add some milk, dairy products like sour cream or creme fraiche Cheese, or some dark chocolate.

Lastly, you have the option of skimming off the top layer of fat on your chili con carne. Since fat is good at storing heat, you can use it to take some of the heat out of your chili. If you should have time, you can chill your chili for this to make it easier to skim off the layer of fat.

Tone down spicy chili at the table.

If you don’t want to or can’t change your chili because you’re missing other ingredients, for example, you can also tone down your spicy chili while you’re eating it.

To do this, serve a glass of milk, for example, to neutralize the spiciness.

In addition, you could also put yogurt, sour cream, or crème fraîche in small bowls, with which you can refine the chili on the one hand and also take away some of the spicinesses.

In addition, you can also serve suitable and filling side dishes such as fresh white bread or rice. These not only go very well with the chili con carne but also help to soften the spiciness of the chili.

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