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too much chili powder in the stew

 
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You know how it goes,  stew, boring, how to liven it up. . . reached for the Cajun spice mix and gave it 5 hard shakes, to a concoction of beef and veggies to serve two.   Previously, one shake made little difference, all I could taste was the thyme. . .  Time came for consumption and boy, was it hot, to me anyhow, I have no tolerance for super hot where tears run down the cheeks etc.   Unfortunately, there was some left over.  Some research later there was a suggestion that a good glob of yogurt might fix the situation.   Don't believe in fairies, or that a potato will remove over-salting,  but this actually worked!   A big thank you to whoever worked this one out.
 
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My epiphany of yogurts magic abilities came from my first time trying Indian Cuisine. I did not appreciate that "Indian Hot" is worlds above a couple dashes of Texas Pete. My saving grace came in the form of a Mango Lassi (Yogurt based drink) that cut right through the heat.

Yogurt is magical.
 
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When something is too salty,adding a potato then removing the salty potato is done.

Maybe that would work with too much chili powder.
 
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A trick I learned long ago when I did the same thing: capsicum oleoresin, the "hot" component, is soluble only in oil, not water.  Let the pot sit and cool, then skim the fat or oil off the top.  That will reduce the heat considerably.  Good luck.  A cold beer chaser helps too! 😁
 
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Anne, do you peel the potato first, or use it unpeeled?
 
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My wife reaches for sour cream to temper even small amounts of heat. Me, I say bring it on. (Guess who controls the spicing of the chili? )
 
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Arrrgggghhhh - all those peppery foods where others say "No, it's not hot, should be ok!!"... then I take a bite of it and think it is like a nuclear device that has just exploded in my mouth. As one of the wimpiest of spice wimps, I send my condolences for your overly enthusiastic shakes of seasoning and congrats on the yogurt modification. Yogurt can help... but when it can't do enough, a beef and veggies in that situation goes to the chickens, who do not  mind the spice level at all.
 
Anne Miller
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M Ljin wrote:Anne, do you peel the potato first, or use it unpeeled?



The potato is peeled.  When I have done this I cut the potato into maybe 1/4 quarters.  That way there is more surface to absorb the salt and the chucks are easier to fish out.

I like the suggestion to pour off the oil only my stew doesn't have oil to pour off as I use very lean ground meat.
 
I agree. Here's the link: http://stoves2.com
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