Big Pot Chilli

A very simple recipe. I'm sure everybody has their own version and, although this is "my recipe", it's never the same each time I cook it. Called "Big Pot", as I generally make this in a large stock pot I have in the kitchen, it is perfect for when friends and family are over or, if not, there is plenty of easy leftovers for the following day and (as everybody knows) day old chilli is far better! Serve with rice, nachos, chips, couscous or simply on it's own!

Big Pot Chilli

Prep Time: 20 Mins

Cook Time: 1 Hour Minimum

Ingredients:

• 
  1 Very Large Onion
• 4-6 Cloves of Garlic
• 500g Mince (Beef, Pork or Combination of Both)
• 2 Large Bell Peppers
• 1 Pint of Stock (Beef or Veg - if cooking for less than 4 hours use less water, no water needed if cooking for an hour just add stock cube to pot)
• 2 Cans of Chopped Tomatoes
• 2 Cans of Baked Beans
• 1 Can of Kidney Beans
• 1 Tbsp. Each: Parsley, Paprika, Oregano, Basil, Cocoa Powder
• ½ Tbsp. Cumin
• 3-4 Bay Leaves
• 2 Tsp. of Instant Coffee
• Salt & Pepper To Taste
• Very Generous Splash of Worcestershire Sauce
• Chilli Powder or Sauce To Taste

Method:

1. Finely chop the onion and mince the garlic, add to pan with oil or butter and soften over a low heat.
2. Add the mince and brown.
3. Cut up the peppers into chunks.
4. Add all remaining ingredients into the pan and stir. Adjust spices etc. to taste but remember to also do this again later!
5. Cook on a low heat (gentle simmer) for at least 1 hour, however, the longer you can cook this the better it gets - I cannot stress this enough! Normal time for me is at least 3-4 hours.
6. Ensure you come back to the pot and stir occasionally so it doesn't stick and always taste to see how the spices are working. The chilli, when ready, should be reduced in volume and have a thicker consistency than at the start.
7. Serve with your side of choice and enjoy!