I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or another what amount is safe to start with. I know there's probably not a cut/dry amount, but any experience in the matter would be greatly appreciated. I planned on pureeing the pepper(s) and slowly adding it in and testing, but a suggested amount would be good to know since I would like to 'marinade' my meat ahead of time.
One habanero per six quarts of chili, containing approximately one quart meat, provides a solid heat that an average palate can handle. I have cooked chili on numerous occasions for groups of people and found this formula works for most people. Typically I stack it with other, lower-Scoville peppers to produce a well-bodied heat.
Other things to bear in mind:
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