Eaton Chilli by Peter Eaton

http://www.fortunecity.com/tattooine/banks/18/chilli.html

lb. Mince ( beef  )  
2 onions  
4 cloves garlic  
8 green chillies ( jalapeño / fresno )  
2 hot chillies ( scotch bonnet / habanero )  
2 tablespoons hot chilli powder  
Some chilli sauce ( a teaspoon of hot stuff, e.g. Encona, or a table 
spoon of normal stuff )  
1 green bell pepper  
2 tins of tomatoes  
1 OXO cube  
½ glass red wine  
½ tablespoon tomato purée  
1 large orange(optional) 
  
Method  

Brown the mince with the roughly chopped onions, and some crushed garlic.  
Add the tomato purée and chilli sauce while cooking.  Pour in the wine and 
crumble in the OXO(stock) cube.  Chop the pepper into chunks and add that.  
Chop up the chillies, taking special care with the habaneros.  Best to wear 
gloves if you’re a bit stupid.  Now chop up the tomatoes and chuck them in.  
Turn up the heat.  Drain and rinse the kidney beans and add them.  Add the 
garlic if you’ve any left.  Put in some chilli powder. Best to add a little now, 
and to taste later! Chop the orange into eighths and mix them in.  It should be 
smelling pretty good by now, with a lot of liquid, so simmer it until the liquid 
has mostly been reduced.  Now add the chilli powder to taste.  If in doubt put 
more in.  Serve with rice or even better, flour tortillas with guacamole and 
sour cream for the ladies. 
 
The Small Print : Obviously I'm not responsible for you if you cook this wrong 
and it's not nice, or you're a wuss and don't like it.  I did warn you, it's hot! Oh, 
and you need to like garlic too ! If you like it, though, or have suggestions, feel 
free to email me at petereaton@hotmail.com