Now everyone makes their chilli differently. Some like no beans, some like beans but no vegetables etc, etc. Myself I like to have more beans and vegies than meat, and after many pots of chilli cooking on my stove have realised that I love to use ground chicken over beef. It makes for a lighter chilli with big flavour and way less fat content.
I like to use navy and black beans in this recipe, I think they have a lovely mild flavour and go well with the chicken, whereas kidney beans are wonderful with beef because they have more pronounced flavour and a thicker texture. The mushrooms give it a lovely earthiness, and remember never wash your mushrooms under water, always wipe them clean with a damp kitchen towel. Mushrooms have alot of moisture to them naturally, so by running them under water your taking away from their flavour, and texture....I mean who wants to eat a bland slimmy mushroom!
2 tblsp corn starch
3 tblsp cold water
It's easy to make your own chilli powder, it's something I had to do back home in Australia when I couldn't find it in the supermarket like here in Canada. Here it is:
2 tblsp ground cumin
4 tsp garlic powder
2 tsp cayene pepper
2 tsp paprika
2 tsp ground oregano
Of course you can double or triple the amounts to make a larger batch and just keep it in a jar or air tight conatiner for whenever you need it!