As has been noted you cannot take the hot out of the dish. You can dilute it, as Uncle Bob stated.
Milk, cream, yogurt will take out some of the heat, but then it ain't chil. OK, everyone has their own idea about what chili is. And maybe someone likes chili with yogurt, but I am not about to do it.
Although........
Back to topic.
You might try serving it with pasta or noodles, a chili-mac dish. The pasta will dilute the hotness a bit.
Or could serve with rice, although that would be my second choice - only a preference. I love pasta.
Just as a word of advice, the heat from chiles in chili builds with time. What tastes a bit zesty when it is cooking can become very hot later on, or the next day. Chili is always better the next day.
We have learned to get an idea of how hot the chili is gonna taste, but it took a lot of batches.
And remember, you can always add more heat when the final product is made. There are tons of chile sauces out there.
We have survived super hot chili - and that is how we have learned.
This just occurred to me, a chili omelet, the eggs will cut the hot a bit.
It might work in a frittata (spelling may be off, the t's always confuse me in that dish).
As they say, when life hands you a lemon make lemonade.
Ya got a challange many of us have had. Have some fun with it - and God bless.
