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.

[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.

[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