Slow-Cooked Pork and Beef Chili Recipe for Tender, Flavorful Meals

The Chilli:

• 500 g braising beef, cut into 2cm cubes
• 500 g pork shoulder, cut into 2cm cubes
• 3 tbsp plain (all-purpose) flour
• ¼ tsp salt
• ¼ tsp black pepper
• 3 tbsp oil
• 1 large onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 tsp ground coriander
• 1 tsp mixed herbs
• 1 tsp smoked paprika
• 2 tsp cumin
• 1 tsp ground ginger
• 1 tsp hot chilli powder
• 1 tsp chipotle paste
• 1 chopped fresh chilli (more if you like it hotter)
• 2 tbsp tomato puree (paste in the USA)
• 2 tbsp Worcestershire sauce
• 300 ml beef stock
• 2 x 400 g tinned finely chopped tomatoes
• 2 chunks dark chocolate
• 2 tbsp fresh coriander/cilantro, chopped
• 400 g can kidney beans, drained and rinsed
• 420 g can mixed beans in tomato or chilli sauce

Serve with (choose your favourites):

• Boiled rice or tortilla chips
• Freshly chopped coriander (cilantro)
• Sour cream
• Chopped fresh chillies
• Thin slices of red onion
• Grated strong cheddar cheese

• Place the pork and beef chunks in a bowl, sprinkle over the flour, salt and pepper and toss to coat.
• Heat the oil in a large frying pan or use the searing function on your slow cooker.
• Brown the meat for 5–10 minutes, turning so all sides develop colour.
• Add the chopped onion and cook on medium-high for about 5 minutes until softened, then add the garlic and cook for another minute.
• Stir in the ground coriander, mixed herbs, smoked paprika, cumin, ground ginger, chilli powder, chipotle paste, fresh chilli, tomato puree and Worcestershire sauce. Cook for 2 minutes to release the spices.
• Add the beef stock and tinned tomatoes, bring to the boil, then transfer everything to your slow cooker. Cook on high for 5–6 hours or low for 6–7 hours, until the meat is very tender.
• About 45 minutes before the end of cooking, add the dark chocolate, fresh coriander, kidney beans and mixed beans. Stir and allow to simmer for the remaining 45 minutes.
• Serve the chilli with your chosen accompaniments and toppings.

Slow Cooker

I use a large (5.6 litre / 6-quart) slow cooker and the searing function for the initial frying.

Oven Option

To cook in the oven, transfer to a lidded casserole and cook at 160°C/325°F for 3–4 hours, until the meat is very tender. Check occasionally and add a splash of hot water if the sauce looks dry.

Make Ahead & Freezing

This chilli keeps well in the fridge for up to 3 days. Reheat gently in a pan until piping hot. It also freezes well — defrost overnight before reheating.

Scaling Down

You can halve the ingredients to reduce the yield (suitable for a smaller slow cooker). Cook time remains the same.

Nutritional information is approximate per serving and excludes toppings/serving suggestions.

Nutrition