Perfect for parties, game day, or just a really delicious dinner. Put this Slow Cooked Pork and Beef Chilli on the table and let everyone dig in!
I can guarantee that 10 minutes after putting this on the table, every crumb will be gone.
None of that ‘no you have the last tortilla’ – this is an every-person-for-themselves dinner.
If you get to the table too late?
Nobody is saving you any.
I also like the fact that I don’t have to make it. With Kitchen Sanctuary and some of the other freelance recipe work I do, I spend a LOT of hours in the kitchen and tend to do most of the cooking at home.
I love whipping up recipes, but chilli is Chris’s domain, and I’m happy to put my feet up and watch cartoons with the kids whilst Chris is cooking up this totally delicious dinner.
It’s not too far off his original chilli recipe, but this one is made with chunks of pork and beef – rather than minced beef. He also cooks it with stout (rather than red wine) for a lovely rich flavour.
It does feel kind of naughty getting through a whole packet of Doritos for this dinner, but you could always serve it with rice if you prefer.
Chris often doubles this recipe up and we serve some on top of tortilla chips, then save the rest in 2-portion boxes in the freezer.
Those freezer portions are perfect for a mid-week quick dinner served with rice or even used to make a chilli lasagne.
Don’t be put off by the large ingredient list. You’ve probably got most of it in your cupboard already. Plus all of those ingredients result in a chilli with bags of flavour!
The Slow Cooked Pork and Beef Chilli Recipe:
Slow Cooked Pork and Beef Chilli
- 3 tbsp. olive oil
- 400 g pork shoulder cut into cubes
- 400 g braising beef cut into cubes
- 1 large onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 red bell peppers chopped
- 240 ml stout or other dark ale
- 1 beef stock cube crumbled
- 1.5 tbsp. honey
- 50 ml boiling water
- 1 tsp ground coriander
- 1 tsp mixed herbs
- 1 tsp smoked paprika
- 2 tsp cumin
- 1 tsp ground ginger
- 1 tsp hot chilli powder
- 1 tsp chipotle paste
- pinch of salt and pepper
- 1 chopped fresh chilli more if you like it hotter
- 2 tbsp tomato puree
- 2 tbsp. Worcestershire sauce
- 2 tbsp. tomato ketchup
- 800 g tinned chopped tomatoes
- 2 chunks dark chocolate
- 2 tbsp fresh coriander/cilantro chopped
- 400 g can kidney beans, drained and rinsed
- 420 g can mixed beans, drained and rinsed
- Large packet 200g of Tortilla chips (I like cool original Doritos)
- 100 g grated strong cheddar cheese
- Small bunch fresh coriander roughly torn
- 3 tbps soured cream
- Chopped fresh chillies
- Preheat the slow cooker to medium. Heat up the oil in a large frying pan (skillet).
- First add the pork to the frying pan, and cook for 5-10 minutes until browned on the outside. Spoon out into a bowl. Repeat with the beef, then remove to a bowl.
- Add the onions to the pan and cook on medium/high for about 10 minutes until they're soft and translucent. Add in the garlic and cook for a further minute. Add in the red peppers and cook for another minute. Put the pork and beef back into the pan, then add the stout. Bring it to the bubble and simmer for 3 minutes.
- In a cup, mix the stock cubes and honey with the boiling water. Pour it into the pan and give it a stir.
- Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, salt& pepper, fresh chilli, tomato puree, Worcestershire sauce and tomato ketchup. Give it all a mix and cook for a 2 or 3 minutes.
- Add in the tinned tomatoes and bring to a simmer, stirring a couple of times.
- Transfer everything to your slow cooker/crockpot and cook on low for 6-7 hours.
- Forty-five minutes before the end of cooking, add in the dark chocolate, fresh coriander, kidney beans and mixed beans. Give them a stir and allow the chilli to simmer for another 45 minutes.
- Preheat the oven to 190c/375f. Arrange the tortilla chips on one or two large oven-proof plates. Spoon the chilli on top (you may have some chilli leftover), and sprinkle the cheese on top.
- Place in the oven for 6-10 minutes until the cheese has melted, and the tortillas have browned very slightly.
- Serve topped with fresh coriander, soured cream and fresh chillies.