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. 
Cook Time
Cook Time
  • 1.5kg belly porkSkin removed and cut into cubes
  • 2 onionchopped
  • 1 red pepperchopped
  • 1 green pepperchopped
  • 100g chorizocut into small cubes
  • 30g corianderchopped – save some for garnish
  • 1/2tsp coriander powder
  • 1/2tsp cumin powder
  • 1tsp smoked paprika
  • 1tsp paprika
  • 1tsp ginger powder
  • 1 cinnamon stick
  • 5cloves garlicpeeled and crushed
  • 300ml water
  • 200ml StoutI use Guinness
  • 50g dark chocolate
  • 3 bird’s eye chillimore if you prefer it HOT
  • 1tsp hot chilli powder
  • 1400g tin chickpeasdrain and wash
  • pinch salt and pepper
  • 1 Chicken stock cube
  • 1tin tomatoes
  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 oven 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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