Home made Chilli that's too hot?

Have just made a Beef Chilli-con carne. The recipe said 1 Tablespoon of Chili powder, which I put in. It now emerges that it should have said 1 TEASPOON of powder. I don't want to waste the meal so does anyone know how to "tone down" the heat of it? I know having Yoghurt as a side dish helps as you're eating it but we don't like our Chilli too hot to start with.