I guess that you have put too much chilli powder or chilli peppers into your chilli. The trith is that you can't do anything about to much chilli. the only thing is by diluting the chilli down with more sauce or add veg. Another way which is an old wives tale is to add a potatoe. this is supposed to absorb the acids causing the hotness.
One way to tone down a spicy dish (soup, chili, etc.) is to add quartered potatoes to it and boil for a few minutes, then remove the potatoes before serving. The potatoes will remove some of the spice and also will work for dishes that are too salty.
When chili cools down, its thermal energy decreases as heat is transferred from the chili to its surroundings. The temperature of the chili decreases until it reaches thermal equilibrium with the surrounding environment.
For nutritional, and other information about chili, click on the link under 'Related links' further down this page.
To make a chili less hot, you can try adding dairy products like sour cream or yogurt to tone down the spiciness. You can also add a sweet element like honey or sugar to balance out the heat. Another option is to dilute the spiciness by adding more of the other ingredients in the chili, such as more tomatoes or beans.
Not in a biological sense. The fat component of the sour cream would afford the perception of lower chili heat by dispersing the chili more broadly across the palate.
the tone for wo in Chinese is a little arrow pointing down
with a little sugar ;]
Sugar
Reduce the volume.
A chili is a chili. A chili is a sort of vegetables.
In the sentence Jumping up and down is a bad idea if you have just eaten chili dogs., the phrase jumping up and downis the subject.
Chili red has a slightly orange under-tone and peach is a pale variation on orange. As long as the two are in the same colour family you can get away with it, however, I strongly recommend using the peach on most of it and the chili as an accent colour.