(doing my best Homer Simpson imitation)
I've got a spice grinder that does wonderful things with dried habanaros. I usually mix in at least two (via a blender) with chili I make.
For some reason, there aren't too many people at work who partake of any chili I bring to potluck lunches. A little habanero to provide "back burn", a little red pepper to provide "front burn" - what more could anyone ask of chili?