I made the batch of chili I discussed yesterday, and I think I finally have to admit that I am incapable of making a version of this suited to people with normal tastes. The plan is to share this with family, and I really did intend on it being milder than usual, but it's turned out extremely spicy. I guess it was good that I only used half the habaneros I bought, because these were the steroidal kind (they are said to range from 100,000–350,000 on the Scoville scale, so there's a range). I think if I used all six instead of three, I may have created a meltdown or something. Oh well, more chili for me!

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