Fiery three meat chilli

    2 hours

    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.

    261 people made this

    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.

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    Reviews in English (244)


    First of all, 'OMG AWESOME' Recipe! I followed all of the ingredients exactly, but added a tbsp of garlic salt near the end, as my tastebuds like salt! I will be making this recipe from now on whenever I make chili.... 10 stars! On a side note, I noticed alot of people made their own recipes from this and added reviews about their chili on this recipe... People, you have your OWN recipe! Don't add your review here if its completely different from the original! Type up your OWN recipe on instead of putting a review on something totally different.... It's like making a review about a BMW, when you drive a Mercedes.... it doesn't make sense!  -  28 Feb 2008  (Review from Allrecipes US | Canada)


    It's been awhile since I have made this. This is quite hot using habanero's but if your even attempting this recipe hot is obviously what your looking for. The flavor is excellent just the way it is. Perfect! There is no such thing as too many peppers as the previous reviews stated. Good chili if spilled on the table should leave a burn mark in the wood. If for some reason you feel this is too hot you can always add a bit of sugar, this will eliminate some of the acidity hence taking a bit of heat from the chili. I don't recommend adding gobs of sugar or it will be too sweet. A bit of sweet ketchup or some baking soda will help too. This is our new family recipe from now on for chili. Thanks for posting it Edd! FYI, If you forget or do not wear gloves cutting the peppers your hands will burn, baking soda will help with this too. Take some hand soap and 3-4 tablespoons of baking soda and rub it in really good, let it sit on your hands a few minutes and rinse. Good as new!  -  22 Jan 2005  (Review from Allrecipes US | Canada)


    Thanks for this recipe. I just won 1st place in a chili cook-off out of 14 contestants! I used the exact recipe, just added a tbsp of salt. For those who have never heard of chili paste, I found it in the Asian section of the grocery store.  -  13 Mar 2007  (Review from Allrecipes US | Canada)