Turns out I was a little over-concerned about my latest batch of chili, as it
did not end up at the weapons grade hotness I was fearing. I used a total of
around 7-1/2 pounds of meat, and spiced this will three habaneros, a can of
chipotle with adobo sauce, and 1/3 cup of chili powder. As I described, at some
point in the process, I determined I had overdone things if I wanted to serve
this to people with normal tastes, but after sitting overnight and finishing
cooking, it ended up right around the three-alarm level for which I was aiming.