Nothing is too spicy for me, but a friend called this morning because the chili she made for a bake-off (in Ohio) came out too spicy--too much chili powder. She thought if she put a peeled potato in that it might absorb some of the heat, but I told her that was only for over-salted stews/soups. I told her that the only way I knew to cool it down would be to add more of everything. She did, and it worked. But are there any other ways to pull out too much heat in such a situation?