Any chili fans?

[Captain Big Trousers]

Summer here, so I haven't cooked chili in a few months. My recipe (IIRC):

1 or two diced onions
3 - 4 cloves (chopped) garlic
Chopped birds-eye chili to taste
Chopped jalapeno chili to taste
2 level tsp cumin
1 level tsp coriander
1.5 level tsp smoked paprika
Dash of Worscester sauce (optional)
400g lean mince meat
4 capsicums (red peppers in the US?)
1 large can tinned tomatoes
1 can kidney beans
1 can black beans
Tabasco sauce
Salt & pepper

1. Remove the centre and seeds from the capsicums (cut around the stem and pull out the placenta & seeds. Yes, it's called the placenta! Eww!.
2. Put the capsicums upside down on a tray in a very hot oven for 20-30 minutes to roast.
3. While that's happening, cook diced onions in a dash of oil in a large saucepan on a medium heat for 5 minutes. Add garlic and birds-eye chili and cook for another few minutes. Add cumin, coriander and paprika and cook for a further minute or two. Add a dash of Worscester sauce. Take off heat. Burnt onions taste nutty. Don't do that.
4. Brown the mince meat in batches in a very hot frying pan. BROWN! Not grey! (/Chili Nazi)
5. Add mince to onion mix in saucepan.
6. (At this point you can deglaze the frying pan with beer if you have it and add that to the saucepan.)
7. Add (rinsed) beans, tinned tomatoes, 200ml (half a can) of water and jalapenos.
8. Remove roasted capsicums (red peppers) from oven and let cool. Remove blackened skins (they'll be falling off). Dice the capsicums and add them to the chili.
9. Simmer for 3 hours, occasionally stirring and adding water to prevent the chili burning to bottom of saucepan.
10. Reduce until the right consistency.
11. Season with salt/pepper and tabasco to taste.

I often leave the meat out of this recipe, and it's tasty enough that the kids don't notice they've gone vegetarian!

[alex]

https://www.facebook.com/epilewska/posts/10208107745635611?comment_id=10208114715289848&notif_t=share_comment

The above got posted on my facebook, thought it was a good one with stout, will give it a go soon