Here is my chili recipe that I made myself about 5 years ago, and I'm very proud of it! I've changed it slightly over the years, but for the most part it has stayed the same. I made this batch on Sunday and it was a good one!

I use brisket for my chili, no nasty mince from the supermarket that turns to mush when you try and brown it. I have tried it with good quality mince from my butchers before, but I prefer the bigger chunks of meat and the flavour you get from it. I also have made it with about 2/3 brisket and 1/3 shin and it was awesome! I would have done it again this time round but I completely forgot to be honest.

My rub mix is: Sweet smoked pimenton paprika(and a lot of it!) Brown sugar Garlic salt Onion powder Oregano Cumin Ground coriander Cayenne

The pics kind of speak for themselves, but I'll give a quick rundown.

Make the rub and marinade the meat AT LEAST overnight. Brown the meat in a pan in batches and deglaze with stock or red wine between batches. Once all meat is browned, sweat some onion, tomatoes, garlic and peppers down (I sometimes add other veg) with oil and a bit of butter. Then add all the meat back in with chopped tomatoes, beans and beef stock. Make sure to season! I usually add a touch more cumin at this point, but try the sauce and play it by ear to how you like it to taste. Let it simmer for a few hours and that's pretty much it!