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Put the bog roll in the freezer.
Assemble ingredients, including but not pictured some streaky bacon and a cup of frozen stock from the last lot of shanks cooked.
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Brown the veni mince then add the other ingredients chopped.
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I like to make a few hours ahead of time for the chilli to really come threw.
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Leftovers - I am unfamiliar with this term... :thumbsup:
Oh please Hahaha.
3 little chillis wont even give a tickle ...unless you are Joe;)
I think one of those chilli's would be interesting, shall I send you something of heat, or could VC maybe introduce some really spicy stuff.... Or have you had some 357.....?Quote:
Originally Posted by Pengy
One of those is one of those ones you couldn't eat ;):ORLY:Quote:
Originally Posted by Pengy
:ORLY: clearly this is a learners chilli :thumbsup:Quote:
Originally Posted by Pengy
Where's the beer?
Would probably be hot enough with just the one on the right
To be fair I dont think the other two really added anything to the meal at all :DQuote:
Originally Posted by Marty Henry
Just out of shot to the left.:thumbsup:Quote:
Originally Posted by canuck hunter
Really? I dont recall such an incidentQuote:
Originally Posted by veitnamcam
I'm off for a couple of days..... I'll pick a couple and make sure they get to your letterbox......cos apparently you need reminding.Quote:
Originally Posted by Pengy
Are they scotch bonnets ? Yum :psychotic:Quote:
Originally Posted by veitnamcam
What kind of chilli is that on the right? Looks like a scotch bonnet? Habanero? Dare I say a reaper?
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Originally Posted by dannyb
It's either a reaper or a 7pot.Quote:
Originally Posted by JessicaChen
I don't actually know for sure because I repotted my chillys,some got frosted and died...or I thought they did etc etc and I have lost track of which is which.
But it's either a 7pot or a reaper and I think reaper going on taste.
7pot is ridiculously hot also but tends to be sweet first before the pain.
