Chilli con was probably the second thing that I learned to cook as a young scout and has remained a favourite dish of mine ever since. This recipe is a little more in depth than the one I first learned to cook many years ago, but it is just as satisfying and will feed a load of hungry people.
Personally I like to serve this in a large bowl with sides of dirty rice and tortilla chips covered in melted cheese. This recipe makes a large batch of chilli so is ideal for making emergency freezer dinners, I portion it up in large foil takeaway containers, half chilli and half cooked rice. Take it straight out the freezer, drop it in a cold oven set to 150°C then 45 minutes and a sprinkle of grated cheese later and you're ready to eat.