If you've added too much chili powder or perhaps used too much of a hot pepper in your chili, it can become too spicy to eat. Rather than waste a batch of chili, you can incorporate a trick using canned pineapple. The pineapple's taste will be undetectable, but the acids in the juice will neutralize the spice and make the chili much more palatable. The pineapple juice, combined with spice-reducing dairy in the form of cheese, will save your dinner.
Stir the chili as you slowly pour in 1 can of crushed pineapple. Keep the chili at a simmer as you do this.
Continue to stir until the pineapple pieces disappear into the chili and are no longer visible.
Amy Lukavics is an Arizona resident who has been a professional writer since 2009. She contributes to the blog Hello, Moon and her writing interests include cooking, crafts, pregnancy, health and beauty.