Andy wrote:
>
> Hi,
>
> 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 tried adding more bulk and liquids (tomatoes and stock), but was
> wondering if anyone here had any special tips they might be willing to
> share... A quick Google suggests adding black olives to absorb the
> excess chilli.. is this worth trying?
>
> Many thanks,
>
> Andy

LOL no such thing as too much chile. Three teaspoons of supermarket
chile powder wouldn't normally be very hot.
But try adding a little bit of sugar; it confuses the taste buds
sufficiently. Otherwise try adding potatoes which would also confuse the
taste buds.