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Pompey Bad Boy Chili

Hot and Naughty, this is the ultimate chilli. A SpiceTheWorld creation

Serves 4 (Estimated) Rating 5 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes

Vegan safe Vegetarian

Ingredients
2 Tablespoons vegetable oil
10 cloves garlic finely chopped
2 large onions roughly chopped
1kg Sweet Potato, peeled and diced
1kg Mixed Vegetables, peeled and diced
6 tablespoons fresh chili powder
Salt to taste
500g Mushrooms sliced
500g Cherry Tomatoes leave whole
8 Scotch Bonnet chillies -- roasted peeled seeded chopped.
1 tablespoon paprika fresher the better
1 tablespoon ground cumin fresher the better
1 tablespoon ground coriander fresher the better
4 vegetable stock cubes
800g tin chopped tomatoes
Water if needed
1 bottle beer
60ml bourbon (Jack Daniels is the Daddy)
2 squares plain chocolate
Method
Heat the oil in a large saucepan over medium heat.
Saute the garlic and onions until translucent do not burn.
Add the potato, vegetables and chili powder.
Mix well and cook until the potato is browned.
Add a little Salt while cooking.
Put the potato/vegetable mixture into your chili pot, cast iron is best.
Put the rest of the ingredients in your chili pot and simmer for 20 minutes or until the vegetables are cooked.
Add water at any time if going dry.
Pour some tequila over and set alight eat as soon as you can get past the flames.
Or leave overnight to allow the flavour to burst through.