Three meat chilli con carne

    (18)
    2 hours 20 min

    This chilli dish is packed full of protein. Sausagemeat is simmered with beef mince, stewing steak, tomatoes, beer, seasonings and kidney beans. Serve with a jacket potato, rice or corn bread.


    18 people made this

    Ingredients
    Serves: 8 

    • 450g hot or mild Italian sausages, casings removed
    • 450g minced beef
    • 1/2 onion, chopped
    • 675g beef stewing steak, cut into 1.25cm pieces
    • 2 (400g) tins chopped tomatoes
    • 350ml dark beer
    • 475ml water
    • 4 tablespoons chilli powder or to taste
    • 1/4 teaspoon crushed chillies
    • 1/4 teaspoon white pepper
    • 4 tablespoons caster sugar
    • 1/2 teaspoon ground cinnamon
    • salt and black pepper to taste
    • 3 tablespoons tomato puree
    • 1 (410g) tin kidney beans, rinsed and drained

    Method
    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Cook and stir sausagemeat in a large frying pan over medium heat until browned. Drain; place sausagemeat in a pot large enough to hold all ingredients. In same frying pan, cook and stir onion with minced beef over medium heat until beef is browned and onions are tender; drain and add to the large pot.
    2. In same frying pan, cook and stir stewing steak over medium heat until browned. Without draining, pour stewing steak into the large pot.
    3. Pour tomatoes, beer and water into the pot with meats. Stir in chilli powder, crushed chillies, white pepper, sugar and cinnamon. Season to taste with salt and black pepper. Simmer until stewing steak is very tender, at least 2 hours, stirring occasionally and adding more water as needed. If you prefer a thicker chilli, thicken as needed with tomato puree. If using kidney beans, add them 10 minutes before serving, just in time to heat through.

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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (16)

    by
    17

    After a little tweaking this was a delicious chili that will probably even replace my dads chili that I've loved and made for years! Instead of the water I used a 46oz can of tomato juice. (we like our chili more soupy rather than stewy and I think it added the flavor that it needed) I also garnished each bowl with a dollop of sour cream. My family loved it. Especially my husband who loved the flavor. Will definitely be making this a lot this winter.  -  23 Aug 2008  (Review from Allrecipes US | Canada)

    by
    11

    It is the best ever...sweet and spicy  -  29 Jul 2008  (Review from Allrecipes US | Canada)

    by
    9

    Four stars for a good starting point. Used ground pork instead of Italian Sausage due to allergies from fennel/anise seeds. Omitted the sugar and added some balsamic vinegar for acidity. It was good, however i did miss the green chilies that I normally put in chili. I also missed the garlic, so I added a few tbsp of minced garlic plus garlic powder. The cinnamon was a surprising addition that we all liked. Thanks!  -  28 Nov 2010  (Review from Allrecipes US | Canada)

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