Skewer the beef and season with salt and pepper to taste.
Preheat the grill to high. Sear the beef and ghost pepper(s) until the beef is browned on all sides, but not cooked through, and the ghost pepper has some fantastic grill marks. Remove the beef and pepper from the grill. Remove the beef from the skewers and put them into a 4 to 6 quart slow cooker juice and all.
Chop the vegetables, starting with the carrots and celery because the tomatoes make a huge mess and you don’t to be cutting up hard veggies in a splishy splashy pool of tomato juice.
Add all the chopped veggies, then the spices. Turn on the slow cooker to low.
Then add the garlic.
Finally, wearing gloves and using a non porous surface like a plastic or glass cutting board, remove the top of the ghost pepper and split it open for chopping. This is where your preference comes in. You can remove the seeds and membranes to cut down on the heat, or you can leave them in. The capsaicin is concentrated the most in these parts of the pepper and do not forget that this pepper has a heat rating of over 1 million. So yeah. Mince the pepper and ad that to the slow cooker.
Add the tomatoes , stir all this stuff together real good.
Let the chili cook for 6 hours on high, or 8 to 12 hours on low, stirring every once in a while.
It’s done when the beef shreds easily and the carrots are tender.
Serve with some delicious sourdough bread, a huge dollop of sour cream, cheese – oh yeah mozzarella. Yeah.