Three Meat Chilli con Carne

    Three Meat Chilli con Carne


    18 people made this

    About this recipe: 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.

    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

    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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