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Lisa Fain, a seventh-generation Texan, adds two tablespoons of fresh lime juice to the one-hour Texas chili in her “Homesick Texan Cookbook” (Hachette, 2011). The idea came from her mother ...
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The fats in nut butters help dissolve capsaicin, mellowing out the heat while adding a subtle richness to the chili. Experimenting with contrasting flavor profiles can also help mask the heat.