Reducing the heat in chili can be approached in a couple of ways, depending on whether you're preparing the peppers or adjusting a finished dish. The most direct method involves managing the heat source within the chili peppers themselves.
The intensity or "hotness" of chili peppers comes primarily from a compound called capsaicin. This compound is not uniformly distributed throughout the pepper but is concentrated in specific areas. To significantly reduce the heat before adding peppers to your chili, focus on removing these capsaicin-rich parts:
- Remove the Seeds, Veins, and Pith: The white, spongy tissue (pith) and the veins (sometimes called ribs or membranes) that attach the seeds to the pepper's wall contain the highest concentrations of capsaicin. While seeds also contain capsaicin, the veins and pith hold the majority. Carefully cut the pepper open and scrape out all the seeds, veins, and pith.
- Scrape the Innermost Layer: For an even milder result, experts suggest that if you can scrape off the innermost layer of flesh inside the chile after removing the core parts, you will remove even more of the capsaicin.
- Safety Precautions: Capsaicin can cause a burning sensation on your skin and is extremely irritating to the eyes.
- Always wear gloves while working with hot chiles.
- Never, ever touch your eyes while doing so. Wash your hands thoroughly with soap and water after handling peppers, even if you wore gloves.
By removing these internal components, you physically eliminate a large portion of the capsaicin before it has a chance to infuse your chili.
Adjusting Heat in a Finished Chili Dish
If your chili is already cooked and turns out too spicy, you can't easily "remove" the capsaicin, but you can mitigate its effects by balancing the flavors and diluting the heat.
Here are some effective strategies:
- Add Dairy Products: Capsaicin is soluble in fat. Stirring in ingredients like sour cream, plain yogurt, shredded cheese (cheddar, Monterey Jack), or a splash of milk or heavy cream can help dissolve the capsaicin and soothe the burning sensation on your palate.
- Introduce Acidity: A splash of acid can brighten the dish and cut through the heat. Try adding a squeeze of lime juice, a dash of vinegar (like apple cider or white vinegar), or stir in more diced tomatoes.
- Incorporate Sweetness: Sweetness can counteract spiciness. Adding a pinch of sugar, a drizzle of honey, or incorporating naturally sweet ingredients like cooked carrots, corn, or sweet potatoes can balance the heat.
- Dilute the Chili: Simply increasing the total volume of the chili with non-spicy components will distribute the capsaicin over a larger quantity, making each bite less intense. Add more beans (rinsed), crushed tomatoes, broth, or cooked, unseasoned meat or vegetables.
By combining these methods, you can effectively make a finished chili dish more palatable if it's too hot.
