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Chili Con Carne recipe. Copyright © 2018 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

chili con carne recipe

This chili con carne recipe is one for those who like it hot and smoky. This recipe is not one of those quick weeknight one pot recipes, it’s one that takes a few hours – but not a lot of work – to make.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main
Cuisine: Texan
Servings: 6 Servings
Calories: 240kcal
Author: Terence Carter


  • 2 guajillo chillis
  • 4 dried bird’s eye chillis or de arbol chillis
  • 2 chipotles in adobo in tin
  • 4 rashers of bacon
  • 500 g pork mince around 20% fat
  • 250 g beef mince
  • 1 large yellow onion diced
  • 6 cloves of garlic crushed
  • 1 33 ml bottle of dark beer
  • 2 cups of chicken stock
  • 1 tbsp cumin powder
  • ½ tsp cinnamon powder
  • ½ tsp clove powder
  • 1 tsp coriander powder
  • 1 tsp cayenne powder
  • Salt
  • Garnish
  • Fresh tomatoes can into small cubes
  • Sour cream
  • Iceberg lettuce finely sliced
  • Red salsa
  • Red onions finely sliced
  • Sharp cheddar cheese shredded
  • Spring onions finely sliced


  • Snip the dried chillis (guajillos and bird’s eye) into small pieces with scissors over a small bowl. For a hotter final result, keep the seeds in the bowl, otherwise discard the seeds.
  • In a pan over medium heat, toast the dried chilli pieces for a couple of minutes. Place back into the bowl and cover with hot water. Let the chillis soak for 20 minutes.
  • Fry up the bacon in a heavy pot until crispy. Remove the bacon and reserve the fat from the bacon in the pot.
  • Cook the minced meats over medium heat until browned, if you have a smallish pot you may have to do this in batches. Remove the meat from the pot.
  • Cook the onions in the pot over medium heat until slightly browned, then add the garlic. After one minute add the meat back in and pour over 3/4 of the beer. Add the bacon back into the pot as well.
  • Reduce until almost all the beer is evaporated and add the stock.
  • In a small skillet, roast the dried spices (cumin, cinnamon, cloves, coriander and cayenne) over medium heat for a minute until almost smoky. Add the remaining beer and combine. Add this to the pot. Turn the heat up to medium high.
  • Remove the soaking chilli pieces from the bowl and add to a food processor. Add the chipotles in adobo and a tablespoon of the adobo sauce. Add half a cup of water and blend to a liquid paste. This may take a couple of minutes.
  • Add this paste to the chili and combine well. Reduce the heat to low and cover. Check, occasionally stirring as necessary for one and a half hours.
  • Remove the lid and again cook for one and a half hours, checking and stirring occasionally. If the chili is getting too dry add stock or water to the mix. Taste for seasoning.
  • Prepare your garnish and serve.


Serving: 1g | Calories: 240kcal | Carbohydrates: 28g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 710mg | Fiber: 8g | Sugar: 1g