My  first  rule  in making a good chilli is to not use any chilli powder! I
use  fresh  chillies  and  if  I  find the dish isn't hot enough (extremely
rare)  then  I  use  a  dash  of cayenne pepper to bring it up to heat. The
main  ground  spice I use is cummin, I find that is what brings the flavour
of a chilli out.

1 large		Onion
3 cloves	Garlic
2 Green		Chillies, finely chopped
1 Red		Chilli, finely chopped
1 tablespoon	Olive oil
1 tablespoon	Corn oil
3 teaspoons	Cummin
1 teaspoon	Coriander

Fry  the  above  ingredients, including the spices, taking care not to burn
them. Then add:

Veg version:

	1 lb		Mushrooms
	2 medium	Courgettes (Zuchinni)
	1 red		Pepper (Capsicum)
	1 green		Pepper (Capsicum)
	1 yellow	Pepper (Capsicum)
	1 teaspoon	Mixed Herbs
        1 teaspoon      Oregano
	
Meat Version:

	1-1/2 lbs	TVP (soaked weight) marinated for at least 3 hours in:
			2 tablespoons	Olive Oil
			1 teaspoon	Mixed Herbs
                        1 teaspoon      Oregano
			2 teaspoons	Black Pepper
			1		Vegetable Stock Cube
			sufficient	boiling water to cover

Both Versions:

to taste	Black Pepper
1 can		Tomatoes, (sometimes I use two cans, other times I just
		add extra water)
1 can		Sweet Corn (I use frozen actually)
1 can		Kidney Beans (or boil your own)
to thicken	Tomato Puree


I  normally  vary  the  dish  between  the  meat  and veg versions and some
combination  of  the  two.  If  you  use home boiled kidney beans soak them
overnight  and  boil  on high for at least ten minutes before simmering for
about an hour.

Check  how  hot  the  chilli is before adding the kidney beans and corn, if
it  is  a  little on the hot side then it will be just right once the final
ingredients  have  been  added,  if  it  is not hot enough add some cayenne
pepper *before* adding the corn and kidney beans.

Serve  on  its  own  or with rice, thicken with more tomato puree and serve
stuffed  in  taco  shells,  topped  with  slices  of  tomatoes and shredded
lettuce.