What Great Ideas!.  Here is the latest.  The ZING ZANG was too sharp.  Wonderful flavor but really to much Zing for Chili.  5 pepers per Pound of meat was a great tip.  I tried the broiler trick on the POBLANO and using the back edge of a chef’s knife the skin peeled right off.  I sliced it and put it in a mini food processor and added it to my TOO SHARP ZING ZANG sauce.  The Zing Zang was cut with about 20 oz of V8.  But it was still too sharp and would not open up on depth.  Then I [:0][:0]  ruined the mess, by adding some lavender buds to the tomato mixture.  I was heart broken and livid at my own stupidity.  Why would I do something like that?  Well, last year I entered a Chili contest  with about 15 others and even though the  Chili was not ready, I still one 2nd place with what I called Lavender and Lime Chili.  I thought I could luck up and use the flower to knock out some of the zing.  What came about was that the perfume flavor “pickled” the base.  I chaulk this up to poor judgement and wreckless stupidity on my part.  
The latest is that I have a sitting Judge that will be on of the judges along with members of the fire department, and a group of “reformed” bikers.  It should add a bit of entertainment to our event even if I get my pan handed to me so to speak.  Well, back to the kitchen for my redo of my test batches.  Thanks again to all for your kindness and input.