I put way too many hot chilli peppers in my Italian Beef! What can I do to tame it down?
The only things that could really work without modifying the recipe:
- pick out the peppers, if they're whole and not thoroughly cooked in
- add a lot more beef, so it's diluted down to a reasonable heat level
Otherwise, a couple options, which can be combined:
- add something creamy/fatty to cut the heat, e.g. sour cream, yogurt, coconut milk, or some kind of creamy sauce
- add enough of something else to get to a reasonable heat level, e.g. make a stew, make sandwiches with other ingredients, make pasta or rice, put it in baked potatoes, etc.
I have found that a slight amount of sugar put into chili can cut some of the heat, not enough to make it sweet, I usually add less than a teaspoon, however if you are talking spontaneous combustion level heat, I'm not so sure this solution would do you any good. I also concur with Jefromi and suggest that something creamy be added, hope this helps.