ok, here is the way i make the chili - for anyone that wants to give it a go.
last night i used 1 kg of good mince, you can do it with the average stuff but it doesnt seem as good.
also into it went 1 small eggplant that had been fried off in olive oil and let drain on some paper, 1 capsicum, 1 zucchini, about 10 mushies finely chopped and 2 medium onions.
also for the spices, last night we used chilli sauce (hot), chilli powder, minced chilli from the jar, 4-5 hot chilli's and about a cup and a half of tomato sauce. i use this instead of tomato paste and or tinned tomatoes as it has more flavour.
also needed is sour cream and some grated cheese and crushed garlic
first off i fry the onions that have been finely chopped in some olive oil and about 1-1 1/2 teaspoons of garlic until transparent, then add the mince and cook till browned off. i usually dont drain the liquid out at the end as this helps make the sauce however last night i had left the bride in charge of cooking the mince while i was busy chopping the other stuff and she had already done it before i could tell her not too - no big worry just not as saucey at the end product.
once thre meat is browned we add the tomato sauce (enough to mix thru - its a bit suck it and see) chilli powder, crushed or minced chilli from the jar and chilli sauce, still it all thru and then add the veges (eggplant, capsicum, mushies and zuccini. also another tea spoon or two of crushed garlic and stir around for about 10 mins.
now we add sour cream, for last nights i used most of a 300g container and a couple of hand fulls of grated cheese.
mix it in well and let simmer for about 10-15 mins, have a little taste and add chilli or sour cream if it not hot enough or too hot.
serve with rice or pasta and bon appetite.
also dont forget to place a date roll in the fridge, it may just come in handy
