Breadcrumbs
| Sheek Kebab
| Indian Onion Relish
| Chilli Pickle
| Tofu Tikka
| Spicy Vegan Potato Curry
| Vegetable Samosa
| Vegetable Biryani Rice
| Pompey Bad Boy Chilli
|
Pompey Bad Boy Chilli
Hot and Naughty, this is the ultimate chilli. A SpiceTheWorld creation





Serves 4 (Estimated) Rating 5/5

Prep Time 10 Minutes Cooking Time 30 Minutes

Ingredients |
2 Tablespoons Vegetable Oil |
10 Garlic Cloves, finely chopped |
2 Onion, chopped |
1 Kg Potato, peeled and diced |
1 Kg Mixed Vegetables, peeled and diced |
6 Tablespoons Chilli Powder |
Salt, to taste |
500 Gram Mushrooms, sliced |
500 Gram Tomatoes, leave whole |
8 Scotch Bonnet Chillies, chopped |
1 Tablespoon Paprika |
1 Tablespoon Ground Cumin |
1 Tablespoon Coriander |
4 Vegetable Stock |
800 Gram Chopped Tomatoes, chopped |
Water, if required |
1 Bottle of Beer |
60 Millilitre Bourbon |
2 Plain Chocolate |
Tequila(optional) |
Method |
Heat the oil in a large saucepan over medium heat. |
Sauté the garlic and onions until translucent do not burn. |
Add the potato, vegetables and chilli powder. |
Mix well and cook until the potato is browned. |
Add a little Salt while cooking. |
Put the potato/vegetable mixture into your chilli pot, cast iron is best. |
Put the rest of the ingredients in your chilli 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. |