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.