I’m about to make a chille con carne. Any tips? eg beans and tomatoes or just meat and peppers? I want Authentic. I hear the yanks never add beans.
Never eat a chili on the day of cooking. It’s always better a day or two after, give the spices a chance to circulate and permeate.
Tea spoon of cocoa
Agree about the cocoa,and ■■■■■ is a must !
babywipes for next morning 
Use a 50/50 mix of minced beef and diced steak - the larger chunks of meat give you something to chew on. Lob a couple of star anise in with the onions while you fry them (but fish them out of the finished chili before serving). Bung a generous glug or five of red wine in instead of beef stock. Cook it the day before and let it cool and stand - Then reheat to serve. Add a square or two of plain, dark chocolate (at least 75% cocoa) just before serving - chopped into small pieces and stirred through until it has all melted and mixed in.
Never heard about the chocolate before but I always put in two teaspoons of sugar. I always cook for at least 2 hours.
Tastes great a day or two later
Don’t forget the horse.
Garlic and the more the better
cook the chilli con carnie the day before but do not add the kidney beans untill the day you want to eat as it will turn it bitter, depending on how hot you want it, i reccomend some ghost chillis, that will make you sweat, also try and use a decent chilli powder rather than the cheap crap.