Classic Chilli con Carne

Chilli is such a simple dish but so comforting and filling (not to mention great for using as leftovers for lunch the following day!).  Everyone seems to have their own recipe and their own twist on this classic.  And is it "chili" or "chilli"?!  

I'll be totally open - I usually just get one of those sachets with seasoning and add it to canned tomatoes but isn't it much nicer to make something from scratch?!

I don't like my chilli to be too oily so start by slowly browning the mince and draining any excess fat.  I also like the pieces of mince to be in quite small pieces so break it up while it's browning.

I take the mince from the pan and set to once side then soften the onions and garlic in the same pan (less washing up!).  Add the mince back into the pan and stir through the spices and seasoning then add the canned tomatoes and water.  Yes, I like to pretend I'm on a cooking programme and measure out everything into little piles or bowls...

By the way - check out this nifty gadget that makes it super easy to mince garlic!  My mum brought it to me from my grandma's kitchen and as always, was a little skeptical about whether it would work very well or not but let me tell you - it was great!

Let the chilli bubble away until the sauce has reduced and then add the beans.  Generally kidney beans seem to be the legumes of choice for chilli but I use butterbeans and like the contrast between the white beans and the rich, red chilli.

For me, the perfect way to serve chilli is over a bed of fluffy white rice and a big fat buttery slice of garlic bread for wiping up any sauce.