I eye-balled the chili and cayenne powder in my chili and have made it painful to eat. What should I use to counteract this? I tried adding pasta sauce and cheese to a small serving, but it wasn't very effective.
According to the question "How can you make a sauce less spicy/hot?" the heat is coming from capsaicin:
Capsaicin, the heat-producing compound in most types of hot peppers, is the highest on the Scoville Scale; extremely piquant and can produce a "burning" sensation in very small quantities. It is also poorly soluble in water, but is far more soluble in fat, especially oils. Adding some olive oil or a good quantity of butter to your recipe is a good bet for reducing capsaicin/capsicum heat.
From some various discussions on the internet, I've also heard dark chocolate and sour cream can be effective.
What can I add in minimal quantities without affecting the taste drastically?
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