I always make a large quantity of this chilli con carne because it freezes so well. You can also make it the day before.
This is the only recipe I've found that is close to the way I make chilli! I don't add cumin or cinammon (will have to give them a try next time), but instead add fresh chillis, a tablespoon of worcester sauce, and some red wine. Apart from that, it's the same! Bit of a relief to see that someone else does it this way too, I was starting to think I was doing it wrong... I can confirm that it tastes great this way, though! - 05 Sep 2012