Personally I would use a dried chili, as that would cut down on the 'grassy' flavor from a raw chili, and it would be easier to remove the seeds and stuff. Though I haven't tried it.
Primary - 1 Gal JAOM, Belgian IPA, Pumpkin ale
Secondary - 5-way split Breakfast Imperial Stout, 2 Gal Traditional mead
Bottled - Kolsch, Pliny the Younger clone, Centennial Blonde, Alpine's Nelson clone, Apfelwein, QuicknDirty Cider
On deck - EdWort's Haus Pale