- 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.
- 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!
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.
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.