OOOOPS! I made a huge pot of chili and it is too spicey for the group I am serving (mostly seniors). How can I tame it down? Thanks. JJ
A dollop of sour cream/butter per serving (mixed in equal parts) will cut the heat of the chili, but then, with older folks, ya’ gotta watch out for lactose intolerant. But it does look quite nice on top of each bowl, and its a nice flavor too.