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Chili con carne

A delicious spicy chili recipe made with pork and beef.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Servings: 6


  • 750 g pork neck cut into cubes
  • 750 g beef shoulder cut into cubes
  • 3 large onions finely chopped
  • 8 cloves of garlic finely chopped
  • 2 dried ├▒ora chiles finely chopped
  • 4 chiles jalapenos or piri piri, stemmed, deseeded and finely chopped
  • 1 tbsp tomato paste
  • 1 bottle of beer Guinness or any other stout
  • 1 can of chopped tomatoes
  • 500 ml beef stock
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tsp paprika powder
  • 1/2 tsp smoked paprika powder
  • 1 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • salt and pepper to taste
  • olive oil


  • Heat a splash of olive oil in a large non-stick pot and fry the meat until brown on all sides. You might have to work in batches. Take the meat out and set aside.
  • Add the onions and fry for 3-5 minutes.
  • Add the garlic, the chillies and the tomato paste and fry together for another few minutes stirring occasionally.
  • Now add the beer, the canned tomatoes and the beef stock, together with the cumin, paprika powders, oregano, cayenne and the cinnamon. Stir well to combine.
  • Add the fried meat and any leftover meat juices back to the pot and add salt and pepper to taste.
  • Put a lid on the pot, turn the heat down and simmer for at least 2 hours or until the meat is tender.
  • Adjust the seasoning before serving if necessary.