Black Hat Chilli Recipe
Ingredients
| Oil | 2 Tablespoon | |
| 1 1/2 lbs/750 g pork cubes | ||
| 2 medium onions - coarsely chopped | ||
| Chilli powder | 1 Teaspoon | |
| Tomatoes large can | 1 | |
| 4 dried black mushrooms - soaked in water, wine or beer for 10 minutes | ||
| Carrot | 1 , grated | |
| Molasses | 2 Tablespoon | |
| Beer | 1/2 Bottle (1l) | |
| Chopped | 1 Bunch (100gm) | |
| Salt | 1 Teaspoon | |
| Corn on the cob | 1 | |
| Vinegar | 1 Tablespoon | |
| Green onion | 1 Tablespoon, chopped | |
| Bourbon | 1 Ounce | |
Directions
MAKING
1. In a large saucepan heat the oil and brown the meat.
2. Put in the chopped onions and the rest of the ingredients leaving the cilantro, salt and green onion until the last 3-4 minutes of cooking.
3. If the chilli is too hot smooth it out with some chopped lettuce leaves.
SERVING
4. Serve with guacamole, sour cream, grated cheese and taco chips.
1. In a large saucepan heat the oil and brown the meat.
2. Put in the chopped onions and the rest of the ingredients leaving the cilantro, salt and green onion until the last 3-4 minutes of cooking.
3. If the chilli is too hot smooth it out with some chopped lettuce leaves.
SERVING
4. Serve with guacamole, sour cream, grated cheese and taco chips.
Chef
