Big Jims or Sandia's I think. There's also one that just goes by a number. The number the university hybridizer guys gave it.
Hottest chiles I've ever had I bought in Deming, NM. Little dark puppies 3-4 inches long. I made a gallon of stew with five of them and had to stretch it to two gallons, including all appropriate ingredients not just water, and I could still only eat a quarter cup at a time. And I like it to hurt. Wish I knew what variety they were.