It’s an absolutely horrible idea to wake up at 6am with a hankering for chilli, and then proceed to concentrate the power of habanero peppers for several hours in a simmering saucepan. 

Yet there I was, around7am this morning, slippers, robe, and chef’s hat. Standing in the kitchen with two cats rubbing themselves against my ankles, stirring a pot of the most insanely hot chillies in the world. And why?

I wanted to make chilli for breakfast.

So Idid.

MY hot chilli - well, a bit of it

There was only a bit left by the time I decided to make a photo.

Here’s whats in it:

• Tomato paste
• Reduced habanero peppers
• Onion
• Ground pork (beware the ‘flu’, yikes!)
• Salt (not much)
• Brown sugar

That’s it.  

I strongly recommend NOT eating this for breakfast.