Hey chili chads how do I spice this shit up without it burning through the stomach

Simple question

Making chili

Pretty basic

The spice mostly comes from 3tbsp of cayenne pepper which hasn't been quite enough for my liking before and when I've added tabasco and more cayenne it doesn't really seem to change things much either

I bought some habanero peppers and I'm getting ready to start things but I'm having second thoughts

With two pounds of beef how much habanero should I use

Should I just slice it up or should I like completely pulverize a pepper or three and toss it in

Is habanero going to overpower the rest of everything and kill my mayoid tongue

I had habanero on a burger a few times and it's always very hot so I am nervous