Chili is a mainstay of American cuisine and you can find numerous recipes, from super-hot Tex-Mex creations to lightly-spiced chicken and cream-based dishes. For many, it is not a proper chili unless it has plenty of spice, but it is possible to overs-spice your chili and make it too hot. Chili peppers have an oil that permeates the entire dish, and for this reason, you can't reduce the amount of heat once you have added too much. The only way to reduce the heat in one batch of chili is to use it as a starter for a second batch.
Instructions
1. Split the over-spiced chili evenly between the two pots. Turn the heat to medium.
2. Add the tomato sauce to each pot. If you have a large batch of chili, add one can of tomato sauce to each pot. For smaller batches, split one can of tomato sauce between the two pots. Keep any extra cans handy to make adjustments during the cooking process.
3. Add the tomato paste to each pot. If you have a large batch, add one can of tomato paste to each pot. For smaller batches, split one can between the two pots. Keep any extra cans handy to make adjustments during the cooking process.
4. Add the kidney beans to each pot. For large batches, use two cans. For smaller batches, split one can. Keep any extra cans handy to make adjustments while cooking.
5. Turn the heat up and stir each pot until it comes to a boil. Reduce the heat and let the pots simmer on low for one hour. Taste the chili with a clean spoon every 20 minutes. If the chili is still too spicy, add more tomato sauce, paste and beans in small increments until it is to your liking.
6. Add salt, chili powder or chili peppers if the chili becomes too bland. Add very small amounts of chili pepper, such as 1/2 tsp., let the chili simmer for at least 20 minutes and taste before adding any more.
Tags: tomato sauce, batches split, between pots, cans handy, cans handy make