Pork and beef chilli con carne

    5 hours 45 min

    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.

    23 people made this

    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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    Reviews in English (12)


    Friends said this was the best chili they had ever eaten. I did make some changes, I browned the meats together then drained and added other ingrediants. I added alot more cumin and chili powder. I didn't add the beer or tequila as that's just not something I have readily available in my cupboard but I think I will try to have on hand next time.  -  06 Jan 2008  (Review from Allrecipes US | Canada)


    This needed work. As is; it's basically a tomato based soup. Very sweet. Had to triple (or more)the chili powder and cumin to get it to taste like "chili". I am from Texas and having a few Chili cook-offs under my belt, this is nothing like the chili's that are indicative of the region. I did like the beer in it and will probably work that into my favorite Chili recipe, but I won't make this one again.  -  30 Jul 2006  (Review from Allrecipes US | Canada)


    excellent chili. the great smells in the kitchen made everyone hungry. i added a little extreme-hot-sauce and it was a total success. i served with some rolls and some thinly grated chedder. i'm going to make this on more than one football weekend this fall/winter.  -  14 Aug 2005  (Review from Allrecipes US | Canada)