I've been dabbling with Chilli quite a bit these last couple of months. Enough to have refined a version that I'm happy to stick with indefinitely.
I am, however, going to keep my original Chilli recipe up because...well...

Recipe (serves 5-6)

500g Minced Beef, pre-seasoned with Salt and Pepper
1 Green Bell Pepper, diced
1 Onion, finely chopped
1 Green and Red Jalapeno, halved and sliced
400g Can of Black Beans, drained
Half A Bulb of Garlic, minced
3tbsp Tomato Puree
1tsp Ginger
1tsp Paprika
1tsp Chilli powder
300ml beef stock
500g passata
3tbsp Oil

1. Oil and heat up a large saucepan or crockpot on medium-high heat. While it warms up, mince your Garlic and combine it with the Tomato Puree, Ginger, Paprika and Chilli Powder to make a paste. Set it to one side and add the Beef to the pan when it's hot enough and the Oil is close to smoking.

2. Piece your meat up with a wooden spoon while it cooks and let the fat render out. It'll take about five minutes for the Beef to cook through, and up to ten more minutes for all the moisture to evaporate and the Beef to start browning.

3. Throw in the Green Peppers, Onions and Jalapenos when almost all the moisture from the Beef has evaporated. Cook the Meat and Vegetables for up to another ten minutes until the Onions are just turning translucent and the Peppers are starting to soften.

4. Add the Tomato Paste you prepared at the start and thoroughly mix it in. Cook for another two to three minutes until the Garlic and Spices are turning fragrant. Then stir in the Black Beans and about half the Passata and bring it to a low simmer.

5. Add the remaining Passata and the Beef Stock. Part-cover the pot, bring your hob down to very low and let the Chilli sit on a bare simmer for up to an hour until the desired thickness is reached.

6. Add Salt and Pepper if needed, and serve over Rice or a Baked Potato (just as recommendations)