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Chilli Con Carne

July 11, 2022

Serves 10
Cook time:


  • 1.25kg shoulder pork, cubed (or mince if you prefer)
  • 2 tbsp malt vinegar
  • Sugar
  • 8 tbsp cooking oil
  • 2 bay leaves
  • 1.2 litres pinto or kidney or your choice of beans
  • 2 cloves garlic
  • 2 onions
  • 4 green chillis
  • Fresh coriander
  • 1 tsp cinnamon
  • 10 cloves (or fewer if , like me, you’re not a fan…)
  • 1/2 tsp oregano
  • 1/2 tsp marjoram
  • 1 tsp sesame seeds
  • 2 – 4 tbsp chilli powder
  • 1 – 2 tsp cayenne pepper
  • 6 tbsp tomato purée
  • 400g can crushed tomatoes
  • Salt & pepper


  1. Season the meat with the vinegar, half a tsp salt, pepper and a pinch of sugar and leave to marinate for 20 minutes.
  2. Heat the oil and when it is very hot lightly fry the meat in it. Remove the meat and simmer it with the bay leaves in 1.2 litres water until tender.
  3. Meanwhile roughly chop the garlic, onions and chillies. Then put 150ml or so of liquid from the beans, the garlic, onion, chillies, herbs and spices together in a blender and liquidise. Fry the mixture in the remaining oil for about 2 minutes, stirring constantly.
  4. Strain the meat and add it to the mixture together with the tomato purée, tomatoes and beans; simmer gently, stirring occasionally so that it does not stick. Add a little water if it’s too dry.
  5. Serve with rice, sour cream and grated cheese.

This dish freezes well and can be kept in the fridge for up to 3 days..

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