Yep. Just used 4 Thai reds, 3 serranos and a poblano in a big pot of Chilli Con Carne. Been getting my recipe down for a few years and I have now got a 'signature flavour' to it that the family keep nagging for. Probably wouldn't win any cook-offs, but it is a good bowl of grub. Surprised that the heat wasn't up there - pleasantly surprised actually! Generally I season to my taste and nobody else eats it. Clean bowls all round this time.
Once these 7 pots grow up, I expect I will be eating alone again!