Smoky Pork Chili

800g

710

CO2

27%

kcal

23%

Protein

50%

Fat

Carbs

Chili con carne is the official dish of the US state of Texas as designated by law. The legislation states that “One cannot be a true son or daughter of the state without having his taste buds tingle at the thought of the treat that is real, honest-to-goodness, unadulterated Texas chili”. Our pork chili certainly passes the Texas taste test with the smoky flavors of pancetta and paprika, the tang of balsamic and herbs, balanced by earthy beetroot and rich pork.  

Climate Kitchen Hacks: We switch beef mince for pork mince and halve the amount of meat used by replacing it with flavorful black or pinto beans. We add grated beetroot to give color, texture, and depth of flavor to the pork, and a sprinkling of parmesan (rather than masses of grated soft cheese) provides that flavorful cheesy punch without the saturated fat. The same serving size has a 90% lower carbon footprint, 20% fewer calories, and 50% less fat than beef-based recipes.

Serves: 4

Prep Time: 15 mins 

Cooking Time: 30 mins

Ingredients:

  1. Assemble, measure, and prepare the ingredients. Use mild chili if you don’t like too much heat, 2 tsp for a warm chili, 3 tsp for a kick, and 4 tsp for some heat. If you like it spicy use 1-2 tsp of hot chili powder.

  2. Take a large skillet or Dutch oven, heat on medium-high and add the diced pancetta/lardons. Fry for 2-3 minutes until starting to crisp and release their fat then add the grated beetroot and ground/minced pork and fry until the mince starts to brown (another 4-6 minutes). Remove the meat and beet from the pan and reserve in a separate bowl.

  3. Add the onion to the pan (spray with a little oil if required) and cook until softened (2-3 minutes), add the garlic and fry for another 30 seconds.

  4. Stir in the chili powder, cumin, smoked paprika, and oregano.

  5. Add the balsamic vinegar, light brown sugar, diced tomatoes, kidney beans, pinto/black beans plus the browned pancetta, mince, and beetroot. Bring to a simmer.

  6. Season with a pinch of salt and pepper. Add a little water if the chili needs loosening.

  7. Let the chili simmer for at least 30 minutes (lid partially on), to allow the flavors to infuse.

  8. Meanwhile, cook rice according to package instructions.

  9. Taste, adjust the seasoning if necessary, and serve the hot chili over the rice, garnishing with grated Parmesan cheese and sour cream.

Enjoy Y’all!

  • 1 tbsp balsamic vinegar

  • 1 tsp light brown sugar

  • 1 can (14oz/400g) of diced/chopped tomatoes

  • 1 can (14oz/400g) of kidney beans, drained and rinsed

  • 1 can (14oz/400g) of black beans or pinto beans, drained and rinsed

  • Salt and pepper, to taste

  • 1 cup (240g) dry rice

  • 1/4 cup (25g) Parmesan, finely grated

  • 4 tbsp (60g) sour cream

  • 1/2 cup (120g) of diced pancetta or pork lardons

  • 1 lb (300g) of ground/minced pork

  • 1/2 cup (120g) beet(root), grated

  • 4 sprays canola (rapeseed) oil

  • 1 onion (1/2 cup / 150g), diced

  • 3 cloves of garlic, minced/crushed

  • 2-4 tsp of mild chili powder (1-2 tsp if hot chili powder)

  • 1 tsp of ground cumin

  • 2 tsp of smoked paprika

  • 1 tsp of dried oregano

Instructions:

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