Chilli Con Carne Pork

Easy, quick and delicious chilli con carne, made with ground pork in just 30 minutes including preparation time. Perfect for a weeknight or to feed a crowd.

It’s freezing here in Germany and a warm bowl of chilli con carne is exactly what we need. It’s hearty, filling and so good. Made with mainly canned ingredients (sweet corn, tomatoes and kidney beans) and ground pork in no time.

What you’ll need to make gluten free chilli con carne:

• 500 g/ 1.1 lbs ground pork ( or mixed ground meat)
• 2 garlic cloves
• 1 medium onion
• 2 tablespoons tomato paste
• 500 g (17.6 oz) canned kidney beans, drained and rinsed
• 300 g (10.6 oz) canned sweet corn, undrained
• 800 g (28 oz) canned tomatoes
• salt and pepper to taste
• 1 teaspoon ground paprika
• 1/2 teaspoon cayenne pepper/ chili flakes
• ca. 400 ml (about 1 3/4 cups) water
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 2 tablespoons olive oil
• 1 teaspoon of sugar

How to make quick pork chilli con carne 30 min

Heat the oil in a pot at medium-high and brown the meat. In the meantime peel and mince garlic and onion.

Once the meat has browned, add garlic and onion and cook for about 2 minutes. Add sugar,salt, cumin, pepper, cayenne pepper/ chili flakes and paprika and combine well. Now stir in tomato paste

followed by canned tomatoes, water and sweet corn and bring to boil. Once it boils, turn down the heat to medium low, cover with the lid and let it cook for about 15 minutes, stirring occasionally.

After 15 minutes, add the drained kidney beans and let simmer for another 10 minutes. Taste and adjust seasoning, if necessary.

Garnish with fresh parsley, if desired and serve immediately. I served it with homemade bread. But you could also serve it just with rice or just like that.

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