…..me! This past weekend, the Mucky Pup Pub in Islington was host to the first ever Tipped chilli cook-off – 8 chillis went head to head in a blind tasting and miraculously, my chilli won! It was a tough call though – there was some serious competition in there – number four, damn, you were tasty.
The chilli wasn’t the only heat that pup was packin though, we enjoyed nachos, salsa and guac from Mucho Mas, some awesome tuneage and – last but by no means least, the Sarah Palin Pinata (above). Boy, did she take a hammering…and after that, well, I couldn’t possibly reveal her sticky end….
What I will reveal however, is my chilli recipe. The quantities below will serve about 8-10 on my reckoning, less if you are greedy like me.There are a couple of things I do which I think makes the chilli extra delish. Firstly, I use two scotch bonnet chillies, which I roast first (with the garlic), to mellow out the heat and intensify the sweet, fruity flavour. I also always make sure to use dried kidney beans rather than tinned for their superior bite and I add some dark chocolate at the end of cooking, to give the chilli depth and a touch of sweetness.
Cheers to the guys at Tipped for a truly awesome day and to all the tasters for voting my chilli to win – hurrah! You can see I was rather smitten with my new chef’s hat, crocheted chilli (thank you, Aromy!) and my ‘pocket gardens’ – soon I will be growing my very own chillies at home. Hot damn!