TOO HOT!!!

[captain_slinky]

Made a Chili Powder that was:

• 4 parts Cheyenne Red Pepper
• 4 parts Cumin
• 2 parts Garlic Powder
• 1 part Onion Powder

This is the "Nerve Toxin" chili powder that drove us out of our home not too long ago, and I have about a gallon of the stuff so I've been looking for alternate uses.

Last night I tried making it in to a dry BBQ rub by taking 1/4 cup of chili powder, 3 cups of brown sugar and 3 cups of white sugar.

STILL TOO HOT!!!

Any suggestions on how to tone down the heat and/or make the flavor more... flavorful? What am I missing to make this a nerve toxin that I actually WANT to deaden my nerves with?

Comments

[teh-dirty-robot.livejournal.com]

Involving dairy of some sort will tone down the heat. Milk, cheese, sour cream, etc.

[captain-slinky.livejournal.com]

And of course, everybody loves a good BBQ rack of Cheddar!

[teh-dirty-robot.livejournal.com]

hahaha I was thinking maybe a chili-cheese dip.

[schizoauthoress.livejournal.com]

I think it's "too hot" because you keep adding chili powder to your new creations. I will look for Richard's Mexican Fiesta seasoning when I get home and share the list of spices that it uses.

[captain-slinky.livejournal.com]

That would be great, thanks :)

[schizoauthoress.livejournal.com]

Mexican Fiesta is a blend of spices that we regularly buy from Whole Foods. Here is the ingredient list:

Chili peppers, onion powder, tomato powder, paprika, cumin, garlic, cilantro, oregano, cayenne, lemon peel.

I'd suggest first adding spices that will add flavor and 'dial down' the Nerve Toxin factor...and then gradually adding more chili pepper/cayenne/chili powder type spices to get it up to the hotness that you like. (Personally, I don't care much for cilantro and would replace it with regular parsley if making my own "Fiesta".) Hope that helps!

[collisions.livejournal.com]

The thing you have going on is that you have made a chili powder in which over one third of the mass is comprised of the ingredient usually found in the least quantity in chili powder: cayenne pepper. That stuff is *hot*.

What you need to do is get a regular chili powder recipe and use it to fill in your insanely hot stuff. Another way to go is get a chili powder recipe, make it without cumin, and instead of red pepper or whatever makes the heat, put in 2X that amount of your stuff.

Here is a basic spice blend recipe I once used to create a rub for meats. Instead of chipotle, you can sub in 2X as much of your stuff, or you can do the math. Or use any old recipe - just use various things to dilute the insanely hot stuff you have going on.

1c Salt
1c Chipotle
2/3c Pepper
2/3c Garlic Powder
2/3c Onion Powder
2/3c Paprika
2/3c Thyme
2/3c Rosemary
2/3c Cumin
2/3c Marjoram
1/3c Cloves, Ground
1/3c Cocoa
1/3c Bay Leaves, ground

[captain-slinky.livejournal.com]

That sounds awesome... thanks!