This is a wonderfully easy to make chilli con carne perfect for the cooler winter months. Adjust the chilli to suit your personal tastes.
Altered ingredient amounts. added 1/2 cup of red wine, used 4 tspns of beef stock powder and 1/2 tinned tomato can of water, left out chillis (didn't have any!) but added 1/4 tsp chilli flakes and probably 2 pinches of chilli powder, only used 500g beef mince and took the kernels of 2 cobs of corn....cooked a lot longer, probably 1hr 20mins and served on rice with grated cheese, sour cream and avocado slices......yuuuuuuummmmm!!! (if served with brown rice, would make it even higher fibre) - 20 Sep 2010
hubby's not a fan of prefab chilli so thought we'd try this one...tweaked it a bit but was THE most beautiful recipe and made enough for 4-5 big serves, enough to have leftovers for lunch the next day! Without the chillis and using only the powder and flakes, made a mild version...could easily add more (I'm a mild heat eater but could go warmer!). Would heartily recommend this one...doesn't leave you with heartburn like the prefab stuff does.....but does leave you wanting more! - 20 Sep 2010