[CH] Chili with Flexible Heat

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I am thinking of having a mini-hotluck at work, comprising only non-
CH:s... 

Has anyone experimented with "dual heat chili"? Obviously, one could 
serve whatever commercial hot sauce on the side, but to me it would 
change the allover taste of the chili. I am thinking of cooking a 
part of the chili with *serious* heat, while the major batch would be 
kinda mild, but with all the other classic spices within. Then 
everyone could mix'n'match to their own capsicain tolerance.

Experiences? Hit me.

Question on the side; What do you serve with a classic chili? Bread, 
rice, taters....?  Reason for my Q is the way "chili con carne" is 
normally served here in Sweden. NO, I will NOT tell you, it is such 
severe abuse it needs definitely be censored... ;)

Kristofer

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