Peter Eaton's Chilli
http://www.fortunecity.com/tattooine/banks/18/chilli.html
peter.eaton@port.ac.uk

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

                       
                                         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 stock cube.  Chop
                      the pepper into chunks and add that.  Hop up the chillies, taking
                      special care with the habaneros.  Best to wear gloves if you’re a
                      fuckwit.  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 if you like.
                      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 ! Oh, and you need to like garlic too ! If you like
it, though, or have suggestions, email me at peter.eaton@port.ac.uk