Succotash means literally "corn and beans" and though I dislike the way sweetcorn gets added to every vegetable mix and convenience meal, as it often adds too much sweetness, in chilli it fits well with the spicier flavours and keeps its crunchy texture. As both chilli and succotash are US favourites and corn is an ingredient of so much Tex-Mex food, I thought I'd combine the two. There are a lot of ingredients in this, but I feel they add depth of flavour. I realise this chilli is pretty mild as chillies go, but chilli is very subjective and one man's cayenne is another's poison ... just do your own thing. As with many of my recipes, the quantities are for a vat-ful, to be frozen. If you don't need so much, please adjust as needed.
Starting with step 4, you can also cook it in a slow cooker according to manufacturer's instructions, or in the oven at 150 C / Gas 2, which takes about the same time.
Instead of using beef stock cubes, if you have some really good concentrated beef stock, that's great. Don't add loads of liquid though; it will make the chilli watery.
You can serve the chili with Basmati rice for added texture. Or with a good spoonful of mango chutney per portion. A garnish of parsley is nice too.