Nope
I used 3 rashers of bacon, 8 slices of fresh chorizo, 2 large carrots, a courgette, 600g of mince, 2 tins tomatoes, 1 tin sweetcorn, 2 red peppers, 2 medium onions, pack of chestnut mushrooms, then I cheated and used spice mixes, black pepper, salt, lazy chilli (or a scotch bonnet, deseeded) and lea & perrins.

I've also included Spicy Sausage in there, and while it flavoured the chilli, the meat itself wasn't very nice afterwards.
( Agnostic Antichrist Baltimora, Wed 30 Mar 2011, 13:56, 2 replies, latest was 15 years ago)

Of course you do.
*scratches chin in exaggerated manner*
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:04, Reply)

I've only started using Chilli since around christmas, as I always thought they'd be too hot and not add any flavour.
But I was so wrong, chillis are awesome, I buy the mild ones on account of spaz-guts, but I'd try different types when I can get my hands on them. SB's are too much though.

The "Very Lazy" series of ingredients, garlic and chilli ones, are fucking amazing cheats.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:05, Reply)

I generally find that hotter chillis have better flavour
just need to be careful how much you use
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 14:06, Reply)

You must try Aji Lima chillies, they come dried
and have the most incredible flavour. You soak them in warm water before use.
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:13, Reply)

I quite like dried stuff that has been rehydrated... a couple of nights ago I soaked some posh dried mushrooms, stired it through rice with petti pois and baked.
I then stired through sweet chilli and oh me goodness, so simple, so nice.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:17, Reply)