Did you add a bit of curry powder? Sometimes helps, but dried birds eye chilis are the way to go.
What you can also do is the old Porra Angolsch trick of filling an old whisky/brandy bottle right to the top with dried birds eye chilis, then topping up the empty spaces with whisky. Couple of drops of that on your grub will give it some heat. Works really well in soups, added at the table before scoffing.
If it's older than a week, beware of tasting it directly. It's rocket fuel. Just top up with more whisky now and then. It keeps its heat for a couple of years. After that, grab a couple of the chilis for cooking and once empty, start again.
Chili’s are all home grown, put them in a fancy bottle then fill with olive oil, as you say keep filling with olive oil and the next years chilies. Some of the buggers must be 5 or 6 years old. Mrs OB does not like anything too hot.