I'm not a good enough cook to make chili from scratch, but in order to spice it up I'll purchase habanero peppers from my local Safeway; remove the stems, seeds and placenta (remember to wear gloves); chop the remaining peppers into little squares and add them to whatever can of chili I happen to be microwaving.
When I dice up a habanero for an omelet, all I remove is the stem. Seeds and placenta remain. Three jumbo eggs, a generous handful of Vermont cheddar, one habenero (and maybe a shallot). And a couple of slices of sourdough toast on the side.
I'm currently trying to grow chile peppers hydroponically. Not exactly a cost-effective alternative, but once I get good at it I hope to grow some more specialized pepper varieties.
I've tried gardening habaneros, the climate in New Jersey isn't harsh enough and the growing season is too short to really bring out the heat. Did OK with jalapenos, serranos and other mild chiles. Once I'm in New Hampshire, I may build a greenhouse if I ever have time off from selling chili. Of course, any "decorative" plants in the restaurant will be potted chile plants, mexican oregano, comino and cilantro -- I'm not into flowers for the sake of flowers, I'll only put effort into growing plants that can be eaten (or consumed in other ways, but that's another show).
By the way, I'm making a batch of chili today. The local supermarkets have lamb at a good price for the easter season, so I'll be turning an eight pound leg into Lamb o' God chili. (Yes, I blaspheme. Regularly. Next week the oven will be used to make roast Leg o' Lamb o' God). The chili will be accompanied by a pottage of lentiles better than Jacob cooked for Esau, if I do say so myself. In my younger days, the lentils would have been in the same pot as the chili.