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It's hard to tone down a spicy food successfully, which is why we try to advocate for making chili from scratch so you have more control over the heat level. There is some evidence to suggest that you can tone down heat with some sugar or acidity (vinegar or lime juice), but we aren't sure it would work well enough. You could also try diluting the chili by adding more tomato - diced, pureed, or crushed.
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Hi Emanuel -
It's hard to tone down a spicy food successfully, which is why we try to advocate for making chili from scratch so you have more control over the heat level. There is some evidence to suggest that you can tone down heat with some sugar or acidity (vinegar or lime juice), but we aren't sure it would work well enough. You could also try diluting the chili by adding more tomato - diced, pureed, or crushed.
Good Luck!
The Milk Street Team