OPEN GRAVE CHILI

So you might find it a little funny for a record label to release a chili recipe. However this isn't just any chili recipe! The folks at Open Grave love hot food, ok maybe not hot food....but REALLY FREAKING HOT food. In some of experimentation this recipe is something that we came up with. WARNING: THIS CHILI IS EXTREMELY HOT!! WHEN PREPARING WEAR GLOVES AND AVOID ANY TYPE OF EYE CONTACT!

Ingredients:
2 pounds of Ground Beef (cooked)
1 Large can of Tomato Sauce
1 Large can of Diced Tomatos
2 Small cans of Pinto Beans
2 Small cans of Kidney Beans
2 Packets of Chili Seasoning
1 Scallion Onion (chopped)
2 White Onions (chopped)
12 Red Savina Habanero Peppers (chopped) (up to 580,000 scoville units)
12 Bhut Jolokia Peppers (chopped) (up to 1,041, 427 scoville units)
2 Eye Droppers of Pure Capsaicin (up to 16,000,000 scoville units)

Mix all of the above in a large Dutch Oven and cook for 30-45 minutes on the stove top.

Bhut Jolokia Peppers and Pure Capsaicin can not be found in grocery stores. Shop online for these ingredients by searching on google.

Definition of a scoville unit: The Scoville scale is a measure of the hotness or, more correctly, piquancy of a chili pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. -Wikipedia

Scoville rating Type of pepper
15,000,000–16,000,000 Pure capsaicin
9,100,000 Nordihydrocapsaicin
2,000,000–5,300,000 Standard U.S. Grade pepper spray
855,000–1,041,427 Naga Jolokia
350,000–577,000 Red Savina Habanero
100,000–350,000 Habanero chili, Scotch Bonnet
100,000–200,000 Rocoto, Jamaican Hot Pepper, African Birdseye
50,000–100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000–50,000 Cayenne Pepper, Ají pepper, Tabasco pepper
10,000–23,000 Serrano Pepper
5,000–10,000 Wax Pepper
4,500–5,000 New Mexican varieties of Anaheim pepper
2,500–8,000 Jalapeño Pepper
1,500–2,500 Rocotillo Pepper
1,000–1,500 Poblano Pepper
500–2,500 Anaheim pepper
100–500 Pimento, Pepperoncini
0 No heat, Bell pepper