This chilli is not for the faint-hearted! The well rounded background flavour provides a great base for the fiery hot chilli.
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.
I have only been cooking for a few weeks and made this. Absolutely outstanding flavour and easy to make. Highly recommended. - 04 Oct 2012
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! - 06 Apr 2010
made it and loved it. It doesn't last long enough to freeze the leftovers. I have passed on this recipe three times already - 01 Dec 2010