Why does chili taste hot?

Answer 1

The "heat" of chili is related to the type and amount of peppers added to the recipe and the level of capsaicin in those peppers. You can reduce the amount of peppers, you can serve it with sour cream (the lactic acid in dairy breaks the bonds of capsaicin) or drink milk, or you can add liquor to the recipe. I use Bourbon, gin, or beer in the last hour of a slow cooked batch. The alcohol diffuses the capsaicin throughout, and keeps the heat, but makes it less long-lasting.

Answer 2

cuz it is