"Andy" > wrote

> Can anyone recommend any way to take some of the edge off my red hot
> chilli con carne? I was a little over zealous when adding chilli powder
> (3 tsp when one would have done just fine), and have managed to make
> something that is actually painful to eat; there's very little
> discernable taste to the thing, it just stings...

I've done the same thing and asked here as well ... in the end,
what did help was just giving it time, it mellowed after a couple
three days in the refrigerator.

nancy