Pork and chorizo chilli con carne

Elevate your chilli con carne with a double dose of pork. Whether you like it mild or with a fiery kick, this recipe is fully customisable and endlessly versatile.

When my friends ask me what my signature dish is, this chilli con carne immediately springs to mine. Made with pork mince, chorizo and taco mixed beans, it’s the ultimate one-pot wonder that gets better with time.

To appeal to the masses, there is no brute chilli heat or heavy duty chillis in the base. Instead, the chorizo and paprika act as the keynote spices and add a gorgeous smokiness without the overwhelming heat.

To keep the cost under £1.50 per portion, I’ve used pork mince instead of beef mince and added a tin of spicy taco mixed beans which is one of the best ‘cheat’ ingredients you can buy.

It’s the perfect recipe for batch cooking and since all the prep is done at the start, you can let it tick away for a couple of hours while you get on with your day.

How To Make Pork And Chorizo Chilli Con Carne

• Chef Catling’s recipe notes
• Serving suggestions
• Recipe: Pork and chorizo chilli con carne
• Frequently asked questions

Tips & Notes To Know

• Brown the meat properly: Don’t just ‘grey’ the mince – brown it in batches so it catches slightly and caramelises. This adds depth and umami.
• Tone down the spice: If the chilli con carne is too hot, mellow the sauce with a dollop of yoghurt or sour cream when serving.
• Got leftover pulled pork? Use that instead of pork mince – just add it in after step 3 and follow the rest of the recipe.

Pork and chorizo chilli con carne

Serves: 4 Prep time: 5 mins Cook time: 2 hours, 10 mins 2 hours, 10 mins

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Ingredients

1 tbsp vegetable oil
500g pork mince (5% fat)
50g chorizo, diced
1 large red onion, finely chopped
2 small carrots, peeled and finely diced
3 large garlic cloves, crushed
1 tbsp tomato purée (double concentrate)
1 tbsp chipotle chilli paste, optional
1 tsp cocoa powder
Large bunch of fresh coriander, leaves and stalks separated and finely chopped
1 green pepper, deseeded and cut into small chunks
1 red pepper, deseeded and cut into small chunks
1 tsp ground allspice
1 tsp ground cumin
1 tsp smoked paprika
1/2 tbsp cayenne pepper
500ml tomato passata
200ml beef stock
1 dried bay leaf
1 small cinnamon stick
1 tsp granulated sugar
1 tbsp balsamic vinegar
1/2 tbsp dried oregano
1 x 395g can spiced taco mixed beans

To serve
1 lime, cut into wedges
50g Greek yoghurt (0% fat)
1 red chilli, finely sliced

Instructions

Step 1
Heat half the vegetable oil in large non-stick frying pan over medium-high heat. Add the pork mince and chorizo to the pan, breaking it up with a spoon as you go (do this in batches if needed to avoid steaming the meat). Brown the mince for at least 5 minutes until there are no more pink bits visible and the chorizo is starting to sizzle. Remove with a slotted spoon and transfer to a plate. 

Step 2
Add the remaining oil to the same pan and stir in the onion and carrots. Sauté gently for 10-15 minutes until softened and the onions are starting to colour.

Step 3
Add the garlic, tomato purée, chipotle chilli paste (if using), cocoa powder, coriander stalks, peppers and all the dried spices and stir-fry for 2 minutes more. Pour in the tomato passata and beef stock. Add the bay leaf, cinnamon stick, sugar and balsamic vinegar and stir well.

Step 4
Put the mince and chorizo back in the pan and bring to boil. Turn the heat down, cover and simmer for 90 minutes, stirring occasionally.

Step 5
Add the taco mixed beans and oregano to the chilli con carne and cook uncovered for another 15 minutes or until the sauce is nicely reduced. Season to taste and discard the bay leaf and cinnamon stick.

Step 6
Transfer the pork and chorizo chilli con carne to a serving bowl and garnish with lime wedges. Top with a dollop of Greek yoghurt and a scattering of coriander leaves and sliced red chilli, if desired, before serving.

Serving Suggestions

• With rice, couscous or bulgur wheat.
• Loaded over nachos – add cheese, grill, and enjoy.
• Spooned into a jacket potato.
• Tucked into taco shells or wrapped up in a burrito with salad.
• With a side order of sour cream, avocado and salsa – a triple whammy of flavour bombs!
• Served over cauliflower rice or in lettuce cups as a low-carb option.

Frequently Asked Questions

What Percentage Of Pork Mince Should You Use?

It depends on availability, budget and personal choice. Every recipe should be used as a guide, hence there is no right or wrong answer. I used 5% lean mince as a healthier option, though 10% or 20% will guarantee moistness and more flavour.

If you are watching your cholesterol, a clever trick is to use some kitchen roll and dab away some of the fat that leaches out while browning the mince.