麻豆社

Culinary alchemist Heston Blumenthal recreates favourite dishes: this time, chilli con carne. The quest takes him to the Washington DC Chilli Cook-Off competition where he samples the 'Chuck Norris chilli', and a chocolate chilli. Convinced that the essence of the dish lies in its heat, he samples a variety of chilli peppers including the Somalian Hot and the Devil's Penis. The finished dish includes bourbon and beef short ribs, accompanied by a sour cream sorbet and sweetcorn muffin.