SpiceTheWorldBreadcrumbs | 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. |