Thanks for the advice everyone!

...if I'm making a slow-cooked meat curry.

I knew there was something else I wanted to ask!  Would this recipe (or any of your others)  be easy to convert into somthing that could be cooked in a slow-cooker?  Was just thinking of making a lamb curry soon, so would want to cook the meat for a while.

Thanks,
G.

Hi everyone.  Originally came here for curry advice but I had to chip in on this topic!

I always use a tin of chopped tomatoes and tomatoe puree in a chilli, wouldn't change it.  What I do add is honey which redduces the sharpness of the tomatoes and helps to give a lovely, thick, rich flavour.

Also, I do adding either barbecue sauce or barbecue seasoning as I do like a chilli with a nice, smokey flavour which either of these will add and I've always felt that tabasco sauce is an absolute must-have flavour in a chilli (though you don't need much as it is a very strong flavour!)