I always use, Worcestershire sauce, glass of red wine, Shiraz, but remember to cook it off.
Also oxo cubes, plenty of pepper.
A good tip, fry the beef first with adding the oxo cubes. Then let it cool down, before adding the ingredients .
Use Chilli powder and fresh Chilli, five spice and garlic.
Regarding chocolate - I once read there is a particular type popular in Mexico that has an almost grainy quality from the sugar that is supposed to work particularly well for an authentic recipe. I've only tried regular chocolate myself.
Careful, bluedroog.
The irrational and not-so-irrational annoyance thread | Page 135 | AVForums
Thats what mine always ends up like.
SO yo uadd the chocolate (or cocoa powder) at the end? What about freezing it? Do you add the chocolate to the whole batch? Or just the bit you are going to be eating that day?
I won't give you my recipe but we always fry the mince /steak chunks or both plus bacon lardons then cook in the slow cooker. Five minutes before you dish up add a jar of sliced green jalapenos and serve in a bowl with melted cheese and crusty bread. Works for us.
Edit: sometimes we put mini hotdogs in as well.
Actually I agree with the sentiment, I do think in this case there is at least some theory behind it but whether it makes a practical difference I'm not so sure. Besides I think the best chili is more Tex-Mex anyway.
Good point re British chili being more like spicy Bolognese, that how I remember having it as a kid growing up. It was a bit bland to be honest and a million miles from what I try to cook these days.
get some chorizo in there !!!! i always slap a bit in, fairly small chunks though
my recipe........well it was that time, it changes a little every time I make it data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Today I made Beef Chilli - Imgur
Had some from a different frozen batch tonight actually was rather fantastic even if I do say so myself data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Edit: just re-read my steps and its changed slightly, I trim off a little bit of fat from the beef then put the fat on a high heat in the pan and let it melt in the pan and use that to cook the beef in rather than using oil data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Has to be small as its so overpowering but it's a good alternative to lardons to fry the mince in .