If you've added too much chilli powder or perhaps used too much of a hot pepper in your chilli, it can become too spicy to eat. Rather than waste a batch of chilli, you can incorporate a trick using canned pineapple. The pineapple's taste will be undetectable, but the acids in the juice will neutralise the spice and make the chilli much more palatable. The pineapple juice, combined with spice-reducing dairy in the form of cheese, will save your dinner.
Stir the chilli as you slowly pour in 1 can of crushed pineapple. Keep the chilli at a simmer as you do this.
Continue to stir until the pineapple pieces disappear into the chilli and are no longer visible.
Remove the chilli from the heat, and allow to cool enough to eat. Top the chilli with shredded cheese to further soften the spice.