It’s really not a good idea to call yourself a master chilli expert. It’s also not a good idea to base this title on the fact that you burn your guts out every time you eat your own chilli.

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.