Breadcrumbs | Butternut Squash Coconut Curry | Sheek Kebab | Indian Onion Relish | Chilli Pickle | Spicy Vegan Potato Curry | Vegetable Samosa | Vegetarian Biryani | 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 tbsp Vegetable Oil |
10 Garlic Cloves, finely chopped |
2 Onions, chopped |
1 kg Potatoes, peeled and diced |
1 kg Mixed Vegetables, peeled and diced |
6 tbsp Chilli Powder |
Salt, to taste |
500 g Mushrooms, sliced |
500 g Tomatoes, leave whole |
8 Scotch Bonnet Chillies, chopped |
1 tbsp Paprika |
1 tbsp Ground Cumin |
1 tbsp Coriander |
4 Vegetable Stock |
800 g Chopped Tomatoes |
Water, if required |
1 Bottle of Beer |
60 ml 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. |