Question: The Chile Pepper Institute never accepted a chili pepper that was the hybrid of what species created in England?
Context: The Infinity Chili pepper is a chili pepper hybrid of the "Capsicum chinense" species created in England by chili breeder Nick Woods of Fire Foods, Grantham, Lincolnshire. The hot pepper challenge (also ghost pepper challenge or chili pepper challenge) is a viral internet food challenge that involves filming oneself while eating and swallowing a chili pepper that is high on the Scoville scale and known for its pungent qualities, in particular the Habanero, Bhut Jolokia (ghost pepper) and the Trinidad Moruga Scorpion pepper.  The video should then be uploaded to the Internet. The facing heaven pepper ("Capsicum annuum" var.  "conoides"; Chinese name: 朝天椒; pinyin: "cháotiānjiāo", also known as 指天椒; pinyin: "zhǐtiānjiāo" meaning 'skyward-pointing chili pepper') or Heaven Chile, is a cone-shaped, medium-hot chili pepper, between 3 and 6 cm in length, 1 to 2 cm in diameter at the base, and with very thin skin. The Santa Fe Grande chile pepper, also known as "Yellow hot chili pepper" and the "Guero chili pepper", is a very prolific cultivar used in the Southwestern United States.  The plants are resistant to tobacco mosaic virus. The Trinidad moruga scorpion ("Capsicum chinense") is native to the district of Moruga in Trinidad and Tobago.  On February 13, 2012, New Mexico State University's Chile Pepper Institute identified the Trinidad moruga scorpion as the hottest chili in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs) and individual plants with a heat of more than 2 million SHUs.  According to the Chile Pepper Institute, the previous record holder was the Bhut jolokia of India, as it never accepted the Infinity chili and Naga Viper pepper that were previous record holders per Guinness World Records.  The current world record holder is the Carolina Reaper with 1.57 million SHU. The Chocolate Bhutlah is a strain of chile pepper, originally created by Chad Soleski.  The variety was made by accident, via an unintentional cross-pollination.  The mother plant was the Red Bhutlah, which is a cross between the Trinidad Douglah (also known as the 7 pot/pod douglah or 7 pod brown), and Bhut Jolokia (ghost pepper).  It's unknown from which variety they were crossed.  Chad Soleski gave these cross-pollinated seeds for the Red Bhutlah to Steven Mclaurin, who grew them out and discovered the chocolate-colored pods.  A large specimen was sent to, and reviewed by, Ted Barrus, which caused a sensation in the chili pepper community; that it could be the next hottest pepper in the world. The chili pepper (also chile pepper chilli pepper, or simply chilli, from Nahuatl "chīlli" ] ) is the fruit of plants from the genus "Capsicum", members of the nightshade family, Solanaceae.  They are widely used in many cuisines to add spiciness to dishes.  The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Queréndaro is one of the 113 municipalities that make up the state of Michoacán, Mexico.  The word Queréndaro is of Chichimeca origin and means "place of rocks" which was derived from the great rock that is in the municipality known by its settlers as "La Peña Rajada".  In it is a cave in which there are cave paintings that date from the pre-Hispanic era.  It is a township and municipality dedicated to agriculture, fishing, cattle breeding and bread making, in the farmer field, in the municipality is produced: corn, wheat, sorghum, various species of chili pepper, beans, barley, alfalfa, and chickpea, among others.  At the moment it is recognized regionally, for its Feria del Chile (Fair of Chili Pepper) which is the main celebration of the municipality, in which the foundation of this town is celebrated, cultural, sporting and gastronomic representations are made. The jalapeño ( , , , ] ) is a medium-sized chili pepper pod type cultivar of the species "Capsicum annuum".  A mature jalapeño fruit is 5 - long and hangs down with a round, firm, smooth flesh of 25 - wide.  Depending on cultivar, it can have a wide range of pungency, with Scoville heat units of a few thousand to as high as 462,884 (Chiltepín cultivar).  Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow.  It is wider and generally milder than the similar Serrano pepper.  The Chile Pepper Institute is known for developing colored variations. The Chile Pepper Institute at New Mexico State University in Las Cruces, New Mexico, United States is an international research-based and non-profit organization specializing in research, education and archiving information related to "Capsicum" or chile peppers.  The institute was established in 1992, devoted to research and educating the world about chile peppers. Its research facility is named for Fabian Garcia, the famous horticulturalist dubbed the father of the U.S. chile pepper industry, who began standardizing varieties of chile pepper in 1888.
Answer: "Capsicum chinense"