Chilli is traditionally made with several spicy ingredients to add heat to the dish. However, if these ingredients are used in excess, you risk producing a meal too hot to enjoy. Rather than throwing out the entire batch, or suffering through something too spicy, modify the chilli recipe. The addition of different ingredients will cool down spicy chilli and make it enjoyable. This requires between 30 minutes and an hour of your time.
Add 1/4 cup of sweet cornbread mix for every 2 cups of chilli. Stir the cornbread mix into the chilli thoroughly, until it no longer has a grainy consistency. Allow the modified chilli to simmer for 30 minutes.
Taste the chilli, if it is not cooled down to your preference, add 1/8 cup of sour cream for every 2 cups of chilli in the recipe. Stir for 60 seconds, or until the sour cream is combined with the chilli thoroughly.
Sample the chilli once more, if it is still too spicy, add 1 454gr can of undrained kidney beans for every 8 cups of chilli. Stir until the kidney beans are mixed with the chilli thoroughly, and simmer for an additional 30 minutes.
Taste the chilli, if you would like to cool it down further, dish it into serving bowls while hot, and top it with 1/8 cup of shredded cheddar cheese and a 1 tbsp dollop of sour cream. Allow the cheese to melt over the top of the chilli before serving.
The addition of ingredients such as cornbread mix, sour cream, kidney beans and cheese will alter the basic flavour of your chilli. Try a small amount in a spoonful of chilli before adding it to the whole pot.