Making a large batch of beef chilli which promises to be *weapons-grade, in terms of heat. A few more hours simmering required and adjustments for seasoning etc. but should be ready for dinner.
*Naga Ghost, Scotch Bonnet, Cayenne and New Mexico Red (purely for colour)
Are you going full Pete with Cocoa powder or neat chocolate in it? 
Neat chocolate
To put that into some context, a 5 suns chilli can only be served on a tile from the space shuttle.
I’ve also been on the chilli tonight. Have some people coming over tomorrow so thought I better have something ready in case folk get peckish.
1kg stewing steak and 1.5kg of mince. Various chillis, few squares of dark chocolate and a shot of coffee. First time I’ve tried coffee in chilli, it defo adds something to it.
The flavour of coffee that doesn’t belong in chili?
I kid. It’s actually a pretty nice seasoning for steak as well. Might try it in a small batch some time
Cacao, I hope.
Do they do a salted version with 4 reds?
On t’harbour. So, Octopus for me and baby squid for N…
Followed by Vongole pasta for N and whole Sea Bass for me…
Mezes for lunch…
Including a premium local Feta, Dolmades, stuffed courgette flowers, Loukaniko, dips, and bread.
I presume you’ve eaten all the Octupus on the island & they’ll need to be shipping some in.
One can never eat too much octopus
