Pompey Bad Boy Chilli

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

heat rating heat rating heat rating heat rating heat rating

Serves 4 (Estimated) Rating 5/5

5 stars

Prep Time 10 Minutes Cooking Time 30 Minutes

Photo soon folks

Vegan safe

Carbon Rating A

CO2e Information

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

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.