What's your best chilli recipe?

[stek]

I sometimes chuck a half tin of Heinz Baked Beans in depending on mood......

[Lightwave]

Russian Roulette Chilli;
Add quite a lot of fine green beans.
Add few of those little chillis that look much like fine green beans.

Other than that, I tend to chuck in random herbs and veg, to make a one-pot meal. I don't each much carbohydrate so don't serve with rice or anything as a rule.
Adding a bit of ginger can work.

There is no one 'best' chilli recipe, the more variations the better IMHO.

[LisaContractorUmbrella]

Brown off mince with garlic and onions, add kidney beans (I use the ones in chilli sauce), chopped tomatoes (tinned) and fresh chillis add half a bar of good quality plain chocolate and let cook for about half and hour on a low heat - serve with garlic bread

Yes I did say chocolate - sounds weird but trust me is delicious

[SimonMac]

Brown off mince with garlic and onions, add kidney beans (I use the ones in chilli sauce), chopped tomatoes (tinned) and fresh chillis add half a bar of good quality plain chocolate and let cook for about half and hour on a low heat - serve with garlic bread

Yes I did say chocolate - sounds weird but trust me is delicious

Not weird, Chilli and Chocolate is a create combination

[d000hg]

I like the oven idea, I normally leave it to simmer for ages (also addresses the point about it being too wet, this will slowly disappear) but that can be a PITA on the hob as you have to keep stirring it. Frying it all up then dumping in on a low heat (120? 90?!) for hours sounds clever.

[stek]

I like the oven idea, I normally leave it to simmer for ages (also addresses the point about it being too wet, this will slowly disappear) but that can be a PITA on the hob as you have to keep stirring it. Frying it all up then dumping in on a low heat (120? 90?!) for hours sounds clever.

I casserole it, 200c, 90 mins to 120 mins, stir every 30 mins or so, then you add water/soy sauce if too dry, or leave the lid off if too wet.

It's not really a casserole, just done in casserole dish.

I like jobs where I can do all the work at the beginning then sit back while my scripts run!

[DaveB]

I like the oven idea, I normally leave it to simmer for ages (also addresses the point about it being too wet, this will slowly disappear) but that can be a PITA on the hob as you have to keep stirring it. Frying it all up then dumping in on a low heat (120? 90?!) for hours sounds clever.

Normally do it at 120. Stick it in at about 12:00 and leave it. Check it after a couple of hours just to make sure it hasn't dried out and pull it back out when we are ready to eat. Doesn't work well with mince though, it just ends up as mush. Need to used chopped stewing steak instead.

If you want it for the following day just reheat on the hob.

[clearedforlanding]

Yes I did say chocolate - sounds weird but trust me is delicious

You should get into Mole!

[DaveB]

You should get into Mole!

Although most Mole don't contain chocolate.

Poblano and Negro do, but there are lots of others that don't.

[LisaContractorUmbrella]

You should get into Mole!

'scuse me