Beef and Pork Chilli con Carne

  • Preparation Time15 mins
  • Cooking Time45 mins
  • Serves6
  • DifficultyEasy
6 slices thick-cut smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red pepper, chopped
1 yellow pepper, chopped
3 tablespoons chilli powder
1 tablespoon chipotle chilli powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound lean minced beef
1 pound ground pork
1 cup beer
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) jar passata
1 (24-ounce) can chopped tomatoes
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced spring onions, for garnish

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, peppers, chilli powder, cumin, chipotle chilli powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

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