According to chefs who cook with spices a lot, use sugary ingredients like fruits, honey etc. And that somehow balances things out.
Ive also found that long cooking dissipates the heat somewhat.
And whatever types of chili’s you use, before dicing take out the seeds and the ribs (the white membranes) cuz thats where most of the heat is contained.
But there is no magic ingredient, per se, that you can add as a magic cure all. The obvious answer is to use. LESS of the hot ingredients.
I don’t even use pepper when I cook (and neither does Chef Anne Burrell)