If you're mostly concerned about the "heat", the worst thing you can do is freeze & reheat: the heat will intensify with sitting and with each reheating. If your concern is inappropriate seasoning, as suggested above, turn it into something else where the flavors work well.Use it in place of "cream of" soup for your next casserole. Add sweet peppers, corn, black or other beans to make a Southwest-style meal. This would be great with leftover chicken.It might work to braise a beef or lamb roast. You can add sweetening as suggested by others to make a portion more like a glaze.Hope this helps. And don't be discouraged by failed experiments: All the great innovations came from someone doing something different.
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cook potatoes in it, or save it to use when you make a pot of chili. Or throw it out and never add chili to gravy again, because it just does not belong there.
Add some honey.
Yes, this has been asked before.Lemonie forgot the other solution - put it in the freezer until you can find someone who actually wants to eat it.
Someone else asked a similar question a while ago, I suggested an oil-extraction, someone else suggested putting it in the freezer until you find someone who likes hot stuff.
Oil extraction: stir in a good amount of oil (half a pint) and give it a good stir. Let it settle out and pour off the oil, or let it settle and then freeze before lifting the fat off.
Capsaicin (the hot stuff) is oil-soluble, you should extract at least some of it into the oil.
Worst thing that can happen - the gravy is still inedible but a bit oily.
Add something acid like lemon juice or vinegar - about a teaspoon to start. This will help.