I don't think I would be as worried about habaneros as I am about using Yellow Hungarians.
We grew yellows one year and used 1/4 of one pepper, seeded and deveined, in a gallon of chili. It was so hot we could barely eat it. We froze the leftovers and my wife had a bowl while I was out of town. After it had time to soak, she actually got physically ill from eating it. We laughed about how clean the silverware was after serving it though.
We never did find a good use for those peppers.
Habaneros were mild compared to that.
Paul