Go Back

Bacon & Bean Chilli

A delicious take on Chilli Con Carne without the evils of kidney beans
Print Recipe
Prep Time 1 hr 15 mins
Cook Time 2 hrs
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • 1 Large Pan with lid Mine is a 6 litre stock pot
  • 1 Chopping board
  • 1 Knife
  • 1 Kitchen / Meat Scissors optional
  • 1 Teaspoon
  • 1 Dessert spoon
  • 1 Sieve
  • 1 Garlic Crush optional
  • 1 Can opener

Ingredients
  

  • 1 tbsp Olive Oil
  • 500 grams Smoked Bacon Back or Streaky
  • 2 medium Onions Yellow, white or brown
  • 2 Red Bell Peppers
  • 2 tbsp Garlic Puree or Paste 6 cloves of crushed garlic
  • 1 tbsp Cumin Seeds
  • 2 tsp Ground Coriander
  • 1 tsp Red Chilli Flakes
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper You can add more or less depending on your taste
  • 1 kg Minced Beef 500 g of 5% fat / 500g of 12% fat
  • 1 can Black Beans 400g can, drained and rinsed.
  • 1 can Canellini Beans 400g can, drained and rinsed.
  • 4 tbsp Tomato Puree
  • 1 can Chopped Tomatoes 400g can
  • 500 grams Passata
  • 1/2 tsp Salt

Instructions
 

  • Finely dice your onions
  • Chop peppers into 2cm cubes and removing pith, seeds and stalk
  • Chop bacon into 1cm wide strips - I find this easiest to do using kitchen scissors
  • Heat 1 tbsp of olive oil in your pan on a medium heat and add the bacon. Fry until it just starts to brown - approx. 10 minutes.
  • Turn the heat down. Add the chopped onions and peppers and the spices. Cook on a low heat until the onion starts to go translucent - approx. 20 minutes.
  • Add half of your minced beef and brown. Then add the second half of you beef and brown.
  • Add the beans, chopped tomatoes and salt. Stir thoroughly.
  • Move to a very low heat and cook for 1 hour with the lid on.
  • Remove the lid and cook for another hour, still on a low heat
  • Serve with your choice of Mexican accompaniments
Keyword beans, beef, Chilli, mince