First time making chili and oh…my….god! By far, the best chili I ever had! The hubby loved it too….he said it was better than his mommas and he LOVES his mommas.

The chili was still too soupy — tomato soupy to be specific. And like other reviewers, I also added more spice with extra garlic powder, chili powder and red pepper. This recipe is OK for a quick, basic dish that can be alterred to taste.

Stir beef mixture into pepper mixture. Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water.

Was disappointed after reading all the reviews. I didn’t add the water, added some tomato paste to add thickness, and also used 1 green pepper. It was tastey but dull with not a single hint of even the slightest kick. I didn’t add all the tom paste it was just too much, also I think it has too much cumin, but that is for personal taste.

Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate when you add the beans. Any plain dark chocolate will do. Be careful not to add too much – you don’t want to be able to identify the flavour of the chocolate. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.