Celery is a must as are onions, habanero's, green & red chili's, cayennes and jalapenos. Not too much of the habanero's - they can over power for sure. A little mustard powder and some ginger rounds out the offering and provides a robust warmth that is full and not too much on either end. There a re a few other things that go into a finearse chili but that would be give'n away
For you geeks out there - here is what makes your fav pepper hot - what you feel in terms of heat is pain from the sulfur bonds of the proteins getting cleaved. The cells in the months get damaged and it sends a responce to your nervous systems to act accordly of suffer, then the prostoglandins kick in, inflammation ensues, the blood vessels react and dilate and you begin to sweat! Ain't science cool!
