Getting ready to chop some bhut jolokia peppers

This is the start of a pot of chili I am making for my office chili cook-off. I am going in with a traditional “bowl of red,” the original beanless chili, with peppers and meat. I am using ghost peppers and a handful of habaneros that I grew in the garden, along with some poblanos and anaheims. I will be using a mixture of lean beef and bison. It’s making me hungry just writing about this. I am calling the chili anitsasgili ugama, Cherokee for ghost soup. Seems appropriate. Let that be a warning to the cook-off judges…