Fiery Three Meat Chilli

    Fiery Three Meat Chilli


    261 people made this

    About this recipe: Be warned, this chilli is not for the faint-hearted. It's made with bacon, beef, pork, kidney beans and no less than twenty chillies. Enjoy with rice, corn bread or over jacket potatoes.

    Serves: 8 

    • 225g streaky bacon
    • 450g minced beef
    • 450g minced pork
    • 1 green pepper, diced
    • 1 yellow onion, diced
    • 6 jalapeno chilli peppers, seeded and chopped
    • 6 habanero chilli peppers, seeded and chopped
    • 8 tinned green chilli peppers, seeded and diced
    • 2 cloves garlic, finely chopped
    • 1 1/2 tablespoons ground cumin
    • 1 tablespoon crushed chillies
    • 3 tablespoons chilli powder
    • 2 tablespoons beef stock granules
    • 800g passata
    • 2 (400g) tins whole plum peeled tomatoes, drained
    • 2 (410g) tins kidney beans, drained
    • 340ml beer
    • 85g tomato puree
    • 30g chilli paste
    • 475ml water

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain off excess fat, leaving enough to coat bottom of pot. Remove bacon, drain on kitchen towels and chop.
    2. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the pepper, onion, jalapeno chillies, habanero chillies, tinned green chillies, garlic, cumin, crushed chillies, chilli powder, stock, passata, whole tomatoes, beer, tomato puree, chilli paste and water.
    3. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.


    Jalapeno, habanero and tinned green chillies can be purchased in Mexican speciality shops or online.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate