Place beef mince in a large, deep pot (at least 5 litre capacity). Cook over medium-high heat until evenly brown, crumbling meat as it cooks.
2.
Add all other ingredients to pot. Bring to a boil, then reduce heat to very low and simmer 4 hours, stirring occasionally. Flavour develops as it cooks, so don't skimp on time!
Tip
If it tastes too spicy at the beginning of cooking, don't panic, the heat mellows out and is absorbed into the beans (the yummiest part!). Always best the next day.
Other ideas
This chilli can easily be made in a slow cooker. Brown meat and onions on the stove first, then add all ingredients into the slow cooker, stir and cook on high 3 hours and low another 5-7 hours.
Really easy to make. Great taste! Made with fresh vegetables and lean mince it was a pleasant dish to both make and eat! I did reduce the chilli slightly.
Also makes a great meal to stick in the freezer and eat another day!
Made exact to recipe. Used a slow cooker for about 12 hours on low. It tasted great, mine just lacked a bit of depth so added more tomato paste. Left overnight, had it for dinner with a bit of rice and sour light cream. My husband thought it was great. Will make again using roo mince and less chilli so I can sell at the school.
I made this for guests last weekend, so I halved the chili powder. The flavours were delicious and the spiciness was not too strong. I will definitely make this again, only I'll use all the chili next time!