We Value Your Privacy

We and our partners use technology such as cookies on our site to personalise content and ads, provide social media features, and analyse our traffic. Click below to consent to the use of this technology across the web. You can change your mind and change your consent choices at anytime by returning to this site.

Update Consent
Loading ...

How to Fix Too Much Cumin in My Chili

Updated February 21, 2017

Cumin is a seed that is commonly used as a spice in whole or ground form. It has a strong, earthy and nutty flavour. It is a staple in Central American, South American, Indian and Asian cuisine. Many would argue that cumin is a necessary ingredient for any chilli recipe or other dishes in Tex-Mex cuisine. However, if too much cumin is added to chilli, the flavour can be overpowering and will need to be fixed.

Loading ...
  1. Double the chilli recipe and store the extra chilli in the freezer for later consumption. When you double the recipe, do not add extra cumin - you want the cumin flavour to be diluted throughout the chilli.

  2. Spoon out some of the liquid in the chilli pot and replace with an equal amount of unseasoned tomato juice. Add the other spices to taste to make up for the extra tomato sauce. Much of the flavour is in the liquid and the amount of liquid you need to spoon off depends on the amount of cumin that was used.

  3. Balance the cumin flavour with more chilli powder or try nutmeg, a spice that is often regarded as the opposite of cumin.

  4. Add one or two whole peeled potatoes to the chilli and simmer for 30 minutes to absorb some of the excess seasonings. Discard the potato when finished. This is a common fix for adding too much salt, but the potato can absorb other spices as well.

  5. Leave the spice ratio as is and serve the chilli with a dollop or two of sour cream. Sour cream can cool the spiciness of the cumin.

  6. Pour 354ml of beer into the chilli and simmer for at least 10 minutes to let the flavours combine.

  7. Tip

    When adding more spices or diluting with more ingredients, always add a little at a time and taste the chilli as you go.

Loading ...

Things You'll Need

  • Tomato juice
  • Assorted spices
  • Chilli Powder
  • Nutmeg
  • One or two potatoes
  • Sour cream
  • 340gr beer

About the Author

A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. She received her Bachelor's degree from West Virginia University. Her work has been published in the San Francisco Chronicle and on other websites.

Loading ...