add a small amt of sugar, like a tsp. If that isn't enough add a tad more until chili is cooled down.

been there done that with salsa

Did A search and lots said to put it in the frig and let the spices comes together and serve the next day.

I've done the chocolate as well.used cocoa powder

Here's more:

In addition to aging the chili a day or two, try adding in an ounce of unsweetened chocolate. Maybe two ounces will be needed depending on the volume of chili. You won't taste the chocolate but it does seem to take the edge off a really spicy concoction.

When that's happened to me I usually wind up having to essentially dilute it down. Add some more tomato sauce and meat. You'll have a bigger batch but will spread out the seasoning.

Add some canned xhopped tomatoes, perhaps diced. The tomato is mild and has sugar and will counteract the heat.

Unsweetened cocoa will help, but the best cure is to increase the volume of everything except the spice.

Use a ratio of 2:1 ie 2 tablespoons of apple cider vinegar and 1 tablespoon of honey - it will cut the spicy taste considerably. I have also added a cubed potato and then removed the potato when the chili was palatable again.

KT to the rescue...again. Thanks. I did some of the above suggestions. I added some tomato juice, about 1/4 cup of sugar, some cut up hot dogs and some frozen corn. The chili wasn't too bad, and I think sitting in the fridge will tone it down some too. For some reason, putting chocolate in chili just doesn't appeal to me. I keep trying to find a chili seasoning that we like and not too spicy. I'll cross False Alarm Chili seasoning off my list. P.S. The corn bread was REAL good!

My DH makes the chili in my house and he always adds some powdered hersey's cocoa to make the tomato base richer and less acidic.

He also puts a little instant coffee in our hot chocolate - just a tad.

Now that I think of it he's always putting some secret ingredient into his cooking. And he's a much better cook than I am.

But he can't bake.

beer is good in chili :o)

Here's another recommendation for unsweetened cocoa - it doesn't taste "chocolatey", but does give a nice depth of flavor.
Try it - really. It's pretty good!

I've never been able to get up the nerve to put chocolate or cocoa into chili. Yes, I know it's not going to taste like a Snickers bar when used sparingly but never quite found it to be an appealing seasoning. Also, my experience is when I leave things like chili and sloppys sit the seasonings seem to build rather than diminish so I know if I overdid it from the start, it won't be better for me the next day. After tossing a few batches over the years, I've learned to try to hold back on seasonings, even on coleslaw and potato salad. You can always add more.

I've heard of using potatoes to tone things down if overly salty and I'd imagine they'd absorb spices too. I thought about mentioning it but have never tried it so I don't know how well it works. I'm not so sure potatoes would be bad in chili anyway so I'd probably try it first. Taters, meat, potatoes? Nothing wrong with that. Makings of many a "casserole" or as we say in the nort'land "hotdish".

I had perfected a chili recipe decades ago after years of trial and error and tweaking. It was fabulous. And I was making it so often I had it memorized... never wrote it down. Need I say more? Yep, I got all chilied out, didn't make it for a long time and if I did write it down, I never found where I put the recipe. :( So when I do make it now it's back to experiment.

In my old age, I've found that I use less seasoning than years back. I like things a bit more mild. I've always used beer in chili and have quit with packets of seasoning. Just too much salt in there for me these days. I like to get a lot of the seasoning from things like different sausage. I'll use a "hot" pork sausage, some pepperoni even use jarred/canned spaghetti sauce and things like that rather than the packets or "kits", and of course lots of onion, some garlic, Worcestershire, and things like that spice it up without being overpowering.

And though unsolicited, I'm a thick chili person. Don't like it soupy and watery. That's soup, not chili. I like it so I can scoop it up with crackers and have very little juice in the bottom of the bowl. Yeah, I'm a carnivore, give me meat!

I always put cocoa in chili and my home made BBQ sauce. It does not taste chocolaty. Some folks on the cake decorating forums also add chili powder to chocolate brownies/cake to add to the flavors. That is where I first heard of it. They really do compliment one another very well.
By the way, yesterday must have been a chili day...I made a huge batch also LOL!!

Cut up potato does work as well. It will calm oversalting AND over spicing.

I always add cocoa to my chili.

A dollop of sour cream served with it helps to take the edge off of too-spicy dishes! Or yogurt, but probably wouldn't want yogurt in chili. :)