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