Hot and Spicy Cache Mystery Cache

This mystery is a two parter, nothing says a geocaching BBQ like hot and spicy chillies. Use the following to solve the puzzle. 

Spicy western chilli con carne

This recipe creates a delicious spicy meal for four

Ingredients
1 large onion
1 Trinidad scorpion pepper
1 Birds eye and Banana pepper blend
2 Garlic cloves
1 tablespoon olive oil
1 heaped teaspoon cascabel chili
1 teaspoon sweet piquante pepper
1 teaspoon ground cumin
500g lean minced beef
1 beef stock cube
300ml hot water
400g can chopped tomatoes
1 teaspoon dried marjoram
1 teaspoon sugar
2 tablespoon tomato puree
150g boiled long grain rice, to serve
1 Ghost pepper, to serve

1. Chop onion, into small dice, about 5mm square. Put onion into mixing bowl.
2. Cut trinidad scorpion pepper in half lengthways, cut birds eye and banana pepper blend in half lengthways. Put trinidad scorpion pepper into mixing bowl. Put birds eye and banana pepper blend into mixing bowl.
3. Peel garlic cloves and finely chop the garlic cloves. Add garlic cloves into mixing bowl.
4. Mix the mixing bowl well.
5. Put olive oil into 2nd mixing bowl. Put cascabel chili into 2nd mixing bowl. Put sweet piquante pepper into 2nd mixing bowl and leave it for 1-2 minutes. Heat the mixing bowl over a medium heat until hot.
6. Pour contents of the mixing bowl into the 2nd mixing bowl.
7. Stir the 2nd mixing bowl for 5 minutes then leave to cook for 5 minutes.
8. Add lean minced beef to 2nd mixing bowl. Turn the heat up a bit to brown the lean minced beef. The 2nd mixing bowl should sizzle a bit when you add the mince.
9. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
10. Set aside
11. Add beef stock cube to 3rd mixing bowl. Add hot water to 3rd mixing bowl.
12. Pour contents of the 3rd mixing bowl into the 2nd mixing bowl.
13. Add can chopped tomatoes to 2nd mixing bowl. Add dried marjoram to 2nd mixing bowl. Add sugar to 2nd mixing bowl.
14. Stir tomato puree into 2nd mixing bowl. Make sure you stir the sauce well.
15. Simmer it gently until the 2nd mixing bowl is simmered. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
16. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think
17. Serve with soured cream and plain boiled long grain rice.
18. Serve with ghost pepper on top, to really give it a kick.

Chef JonnieBevan’s top tips:

• This chili is really meant to knock your socks off so always choose the spiciest peppers you can find, those with the highest SHU.
• Be careful of touching your eyes after handling chillies, to minimise the risk I always make sure I only touch the chillies with my first and second fingers.
   

You can validate your puzzle solution with certitude.