About Chef Glen L. Davis II Expertise I am familiar with a wide array of herbs/spices and techniques from around the world. I can answer questions about how to use spices/herbs, both classical and modern applications; I can also answer questions about substitution and application of herbs/spices.
Experience I Have worked as a chef for about 14 years and have written over 400 original recipes.
Organizations Virginia Chefs Association
Publications V.I.M.S. Sustainable Resources Symposium Cook Book 2004
The Free Lance Star
The Richmond Times Dispatch
Education/Credentials I attended J. Sergeant Reynolds CC where I majored in Culinary Arts and Hospitality Management.
Awards and Honors Virginia Chefs Association "Jr Iron Chef"
Question Is there a way to correct chili that is seasoned too hot? I made it mostly the same as always, but used a different brand of chili beans seasoned hot. Don't know if that did it.
Please help.
Answer Unfortunately the only way that I know of to tame that pesky capsicum is to add sugar. this will undoubtedly change the whole dynamic if your dish. The only other thing that I can recommend would be to simply double the recipe using a milder or unseasoned beans and combine the two batches. Theoretically this will reduce the heat in the dish by about 50%.
Without actually being able to taste for proper seasoning or reviewing the recipe, that is about the best I can do for you.
