Pork and beef chilli con carne

Pork and beef chilli con carne


14 people made this

About this recipe: A fiery two-meat and four-pepper chilli, which is the perfect winter warmer. Enjoy over freshly cooked rice, corn bread, tortilla chips or over jacket potatoes.


Serves: 12 

  • 1 tablespoon olive oil
  • 1 red pepper, finely chopped
  • 1 yellow pepper, finely chopped
  • 1 green pepper, finely chopped
  • 1 orange pepper, finely chopped
  • 1 large red onion, finely chopped
  • 1 stick celery, chopped
  • 900g minced pork
  • 900g minced beef
  • 8 jalapeno chillis, diced
  • 3 (400g) tins chopped tomatoes
  • 1/2 (220g) tin diced green chillies
  • 500g tomato puree
  • 2 (410g) tins kidney beans
  • 6 tablespoons finely chopped garlic
  • 2 tablespoons key lime juice
  • 115ml tequila
  • 450ml beer
  • 2 1/2 tablespoons chilli powder
  • salt and pepper to taste

Prep:25min  ›  Cook:5hr20min  ›  Ready in:5hr45min 

  1. Heat the olive oil in a large pot over medium heat. Stir in the red pepper, yellow pepper, green pepper, orange pepper, onion and celery. Cook until tender. Place pork and beef in the pot and cook until evenly brown. Drain off fat.
  2. Mix chillies, chopped tomatoes, green chillies, tomato puree, kidney beans, garlic, lime juice, tequila and beer into the pot. Season with chilli powder, salt and pepper. Bring to the boil. Reduce heat to medium-low and simmer 5 hours.


Jalapeno chillies can be purchased in speciality markets or online. Alternatively, substitute in Scotch bonnet chillies to taste.
Tinned diced green chillies can be purchased in Mexican speciality shops or online.

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