I can't answer.
My chili is sitting in a pot on the stovetop. I have no idea whether the burner has been on for hours or not. I have no idea if someone put in habeneros... they might have while I wasn't looking.
I'm packing my mysterious chili in a styrofoam container and driving 5 1/2 hours south tomorrow. I certainly hope that when I sample it on Saturday morning it is scalding hot and spicy enough to burst the blood vessels in my eyeballs, but then again it might be a cold and spiceless dish.
I can tell you that regardless of how hot my chili is on Saturday, I will always come back to the chili crock with hopes of burning the taste buds off of my tongue so that no chili will ever again be too hot for my Minnesota pallette.