What to Do When Chili Is Too Spicy

The spiciness in chili peppers is caused by capsaicin, which is an oil-soluble, alkaline compound. If your chili is too spicy, you can balance out the capsaicin by adding other ingredients to adjust the pH level and tone down the hot flavor. Here are some options:

• Cooking Acids: Acids will balance alkaline substances because of how the pH scale works. Acidic ingredients that are great chili additions include tomatoes, lemon or lime juice, vinegar, or a little wine. Add these ingredients in modest measurements to get the perfect spicy balance.
• Oils: Since capsaicin is oil-soluble, you can add vegetable oil, grapeseed oil, olive oil, or coconut oil to cut down on the heat.
• Dairy: Dairy contains casein, which binds to and disperses capsaicin. In chili, the best dairy addition would be sour cream, cheese, or maybe a little butter.
• Sugar: Sweetening the chili can tone down the spice a little. Add some honey or sugar; they can absorb capsaicin and balance out the flavor.
• Grains: Add some rice to your chili to soak up some heat.
• Everything Else: Adding more un-spiced chili ingredients will distribute the capsaicin to lower the overall heat level. You could also dilute the chili with water or soup stock. If your dish becomes too watery, simmer it down to reduce the liquid. Be careful with this process, though, because too much reduction will set the spice level back to where it was.

What to Do When Chili Is Too Salty

When chili or any other dish is too salty, there are two remedies: starch and sugar. Once the chili has been salted too heavily, you can’t take back the salt, but you can balance the flavor of your chili. If it’s only a little bit too salty, try adding a little sugar to the pot. You could also add some starch by including quinoa, potatoes, potato flakes, more beans, or cornstarch. If you choose to add cornstarch, avoid adding it directly to the chili because it will clump: Instead, mix cornstarch with some water to form a slurry, then add it in sparingly, tasting the effect on the chili as you go. If you have tortillas, you can also grind them in your food processor and add them to the chili. The starch will reduce the salt flavor and thicken your chili nicely. Vegetables will also do a lot to neutralize the salty taste, especially broccoli and mushrooms. Low-sodium cheese like mozzarella or low-fat sour cream can balance salt as well.

What Chili Is Gluten-Free?

If you want to make gluten-free chili, you’ll have to check to ensure that any canned beans, vegetables, or sauces you choose to use are gluten-free. Many brands of canned chili beans can have preservatives that contain gluten. You can also buy canned chili instead of making it yourself. If you want to buy pre-made chili, here are a few brands that are certified gluten-free:

• McCormick
• Hormel
• Amy’s Kitchen
• Bush’s
• Stagg
• Wolf Brand

Making Chili With No Beans

Beans usually have a starring role in chili recipes, but if you have an allergy or just don’t like beans, you don’t have to skip the chili! There are substitutions for beans that can make a rich, hearty dish full of classic chili taste.

Meat

If your chili includes meat like beef or pork, the chili will be protein-rich and low-carb without the beans. In fact, a classic Texas red chili doesn’t contain any beans, just plenty of slow-cooked beef.

Other Legumes

Other legumes can be used in place of beans. The benefits of these are the similar taste and texture. Try red or green lentils or split peas instead of beans for a hearty chili full of fiber.

Texturized Vegetable Protein

This is the perfect option for vegetarians. Texturized vegetable protein is made out of soy, and the texture is really similar to ground beef. In fact, many people can’t tell the difference once it’s been simmered in chili! Include plenty of spices and flavorings to give it a rich taste.

Gluten-Free Grains

There’s a whole family of gluten-free grains that make great bean substitutes because they’re hearty, filling, and will absorb delicious chili sauce. Quinoa, sorghum, rice, and amaranth can all replace beans.

Mushrooms

Mushrooms are another excellent vegetarian bean replacement. Portobello mushrooms in particular are thick and absorb flavor from spices and sauces. Dice them up and add them for more texture and a full-bodied chili.