This recipe started as a recipe in a newspaper. There was a large amount of tabasco sauce in it and no liquid, so when i made it it was unpalatable, but i saw the potential. Adding more mushrooms, drastically reducing the tabasco sauce content, and adding vegetable stock and more mushrooms. The resulting effect was really tasty. Guests always ask for more whenever i make this - so if you haven't tried it yet, definitely do at some stage. Don't be put off with the sweet potato, because in this recipe it tastes nothing like it does normally! Be careful with the tabasco sauce though and use a small teaspoon not a regular sized one!! And don't forget to shake up your tabasco sauce bottle before you use it. We serve this chilli with either basmati rice, chips or fresh salad.
Here is the recipe
