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Beef & Pork Mexican Chilli

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Now this is a type of chilli con carne, but its not in it's pure form, as I have packed it with: You guessed it veg ;-0 It doubles the amount of chilli and you will never know.... Feel free to use either of the minces alone but it will have a different texture and less flavour.

Click the Method tab below to see a step by step guide with pictures.

beef and pork chilli

ingredients

Here's what you need :¬)

serves 6 to 8

  • 1 medium white onions sliced
  • 1 medium red onion sliced
  • 2 carrots grated
  • 2 celery stalks finely chopped
  • 3 cloves of garlic finely chopped
  • 450g beef and pork mince
  • 1 400g tin plum tomatoes mashed
  • 1 400g tin red kidney beans and all the fluid
  • 8 chestnut mushrooms sliced - optional
  • 2 Tblsp tomato puree
  • 1 OXO™ beef stock cube crumbled
  • 1 OXO™ vegetable stock cube crumbled
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1.5 tsp extra hot chilli powder
  • 1 tsp Kashmir chilli powder - optional but it does add colour
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 1 tsp black pepper
  • 1 red green and yellow pepper cut into strips then in half
  • 3 fresh green chilli's
  • 400ml water

method

The way to make this dish is fairly similar to my pasta sauce dishes, only it has that definate chilli kick along with bags and bags of flavour. So, we start off by preparing our ingredients as always before we start cooking!

I always find it really helpful, especially when using lots of spices, to have all my ingredients ready to hand and in sequence for cooking. I find it makes my kitchen a little less chaotic and a way to make sure that I don't miss any vital component!

Prep' your ingredients
ingredients ready
ingredients
  1. Heat a large wok to med-high ( or wide bottomed pan )
  2. Add a 3rd of the mince broken into strips

Tip - fry your mince in 3 small batches. If you put it all in at once the temperature of the pan will drop and they will boil!

  1. Push to the side of the pan when brown
  2. Add some more mince & brown
  3. repeat
brown the meat
meat browning
  1. Set the meat aside on a plate
  2. Add the cumin seeds to the hot pan
  3. Fry for a minute until they start to smell

Tip The vegetables need softening not browning as such so set temp to med-hot

  1. Add your onions for 5 mins
  2. Add your carrots for 5 mins
  3. Add your celery and garlic for 5 mins
  4. Add salt and pepper
  5. Reduce veg by 2 / 3rds in size
  6. Push aside, add the mince & juices back into the pan
  7. Stir fry until all ingredients are combined
  8. Add your chilli powder and cumin powder
  9. Stir fry for 10mins
  10. Push everything to the side again
  11. Add mushrooms, fry for 5 mins until soft
  12. Stir to combine all the ingredients in the pan
meat and veg combined
meat veg in pan
  1. Add your tomatoes, tomato puree, stock cubes
  2. Add the water & a dash of Worcestershire sauce
bring to rapid simmer
chilli cooking
  1. Bring to a rapid simmer
  2. Add sliced peppers
add sliced peppers
peppers & chilli
  1. Cover with a tight-fitting lid
  2. Simmer gently on low-med heat for 15mins
  3. Remove lid, turn heat up to med
  4. Reduce the sauce
dinner is served
chilli rice chilli-rice-plated

serving suggestion: Rice & salad, chips, baked potato, even mashed potato, tacos, burritos with cheese! ...let your imagination run riot!