Belly Pork Chilli Con Carne

Belly pork chilli Con Carne
Belly pork chilli Con Carne

Why Belly Pork Chilli Con Carne? Because it is AMAZING! That is why.  I know, I am not the first person to make Chilli Con Carne with Pork Belly. And I know, I am writing my recipe here, but my god this recipe was good.

I used pork belly instead of mince beef. I have also added Guinness, chorizo, dark chocolate AND! I used chickpeas instead of beans. This was a personal choice, but it was the making of this chilli. The chickpeas added a nice texture to the soft succulent pork belly.

Please don’t let the amount of ingredients on the list below put you off cooking this dish. These are all good spices and you will use them again and again. I am sure most of them will already in your cupboard.

You can have this Belly Pork Chilli Con Carne with rice, salads, jacket potatoes, in a warp and taco. If you are a pig like me then just in a bowl covered with coriander, sour cream, salsa and tortilla and demolished it in front of the telly.

Enjoy.

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Print Recipe
Belly Pork Chilli Con Carne
Chilli Con Carne recipe made with pork belly, Stout, chorizo, dark chocolate AND! chickpeas. The chickpeas added a nice texture to the soft succulent pork belly. 
Belly pork chilli Con Carne
Course Main Dish
Cuisine Mexican
Cook Time 3 Hours
Servings
people
Ingredients
  • 1.5 kg belly pork Skin removed and cut into cubes
  • 2 onion chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 100 g chorizo cut into small cubes
  • 30 g coriander chopped - save some for garnish
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp ginger powder
  • 1 cinnamon stick
  • 5 cloves garlic peeled and crushed
  • 300 ml water
  • 200 ml Stout I use Guinness
  • 50 g dark chocolate
  • 3 bird's eye chilli more if you prefer it HOT
  • 1 tsp hot chilli powder
  • 1 400g tin chickpeas drain and wash
  • pinch salt and pepper
  • 1 Chicken stock cube
Course Main Dish
Cuisine Mexican
Cook Time 3 Hours
Servings
people
Ingredients
  • 1.5 kg belly pork Skin removed and cut into cubes
  • 2 onion chopped
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 100 g chorizo cut into small cubes
  • 30 g coriander chopped - save some for garnish
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1 tsp ginger powder
  • 1 cinnamon stick
  • 5 cloves garlic peeled and crushed
  • 300 ml water
  • 200 ml Stout I use Guinness
  • 50 g dark chocolate
  • 3 bird's eye chilli more if you prefer it HOT
  • 1 tsp hot chilli powder
  • 1 400g tin chickpeas drain and wash
  • pinch salt and pepper
  • 1 Chicken stock cube
Belly pork chilli Con Carne
Instructions
  1. Using a large ovenproof saucepan with lid, brown your pork belly, you might need to do this in batches. Remove the pork on to a plate. In the same pan gently fry the onion, garlic and peppers till soft. Add in chorizo and cook for a few minutes.
  2. Add in all the spices, chilli powder, chilli and stock cube. Cook for a minute or so. just enough for the spices to get know each other. Add in chocolate and as soon as the chocolate has melted, slowly deglaze the pan with Stout. Cook down the stout for 5 minutes.
  3. Now add in the tin tomato, water and coriander and stir well. Return the pork belly into the pan season with salt and pepper. Cover and put in a preheated over 130c for 2 and half to 3 hours . Checking every hour to make sure it has not dry out.
  4. Check that the pork belly are nice and soft and you are happy with the flavour adjust as require. Add in the chickpeas and return to the oven for 30 minutes. Your chilli is now ready.
Recipe Notes

You can cook this in a slow cooker just reduce the amount of water to 100ml.

If you do not have a large enough pan the transfer everything in to a large casserole pot.

Why not try with my Spicy Thai Avocado dressing.



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