This is truly a tasty con carne and is best made the day before. I try to use fresh chillies and only add small amounts of chilli powder if the chillies aren't hot enough. A mixture of both pork and beef or lamb gives this chilli a want-more factor.
Prior to serving over rice, allow the chilli con carne to cool then place in the fridge overnight. The next day place into a saucepan and reheat, serve over rice.
Amazing! I made it with baked beans as the wife can't stand kidney beans. Made chilli a few times before using different recipes and this is the best one I've used so far! Will be making this more often thanks to Chuffaaskew - 27 Oct 2016