This questin was asked awhile ago and although a scotch bonnet pepper wasn't included, the answers are very useful. http://www.food52.com/hotline...
I mean to write question, not questin. Praying for the edit function to come back.
Everyone understands the intent of your answer regardless of a typo, don't worry
You can't really take heat out. You can dilute it only. Best way: make another batch without chile, then combine the two. Next best: dilute the chile with tomatoes, beans and the other ingredients. Other options are to sere it with cooling ingredients, like a sour cream topper and avocado chunks.
Agree with nutcakes. You can also add some (brown) sugar, but of course it depends on the kind of dish you're making. Just increase the other "tastes" (sweet, sour, salty) to the dish to reduce the heat.
I would also consider adding corn and beer - a nice rich dark one- in lieu of sugar. I've tried guinness and a small batch Sam Adams porter and I preferred the Porter. Also, super labor intensive and not very traditional chili like BUT you could consider making a roué in a separate pan and stirring that in- cook the flour well to keep your clarity of flavors though.
I would take a cue from the Peruvians and the Mexicans who cool off their hotter than hell cuisine with milk products. Cheese, yogurt, sour cream might help a little bit. good luck.
I'd try adding some dairy based product to reduce the intesity of the heat..
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