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.
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
2 (400g) tins whole plum peeled tomatoes, drained
2 (410g) tins kidney beans, drained
85g tomato puree
30g chilli paste
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
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.
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.
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.