Spicy Chili Con Carne Recipe

Savory Experiments


I like bigger, substantive pieces of meat in this chili, but feel free to cut the meat in smaller pieces if you'd prefer!


  • 1 cup dried pinto beans, soaked overnight
  • 1 cup red kidney beans, soaked overnight
  • 16 ounces shoulder pork roast, cut in 1/2 inch to 1 inch pieces
  • 1 pound chuck roast, cut in one-inch pieces
  • 2 tablespoons canola oil
  • 4 cloves garlics, minced
  • 2 medium onions, diced
  • 4 peppers anaheim peppers
  • 4 poblano peppers, stemmed, seeded and diced
  • 1 jalapeño pepper, sliced, seeded and diced
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons red chili powder
  • 1 tablespoon cumin
  • 1 teaspoon coriander seed, toasted over low heat and ground
  • 1 tablespoon tomato paste
  • 2 cans chipotle in adobo, diced, plus one tbl additional sauce from can
  • 28 ounces crushed tomatoes
  • 3 cups boiling water


  1. Bring the soaked pinto and red kidney beans to a boil in 8 cups of water. Boil for 20 minutes or until beans are tender. Drain and set...
  2. Get the full instructions at Savory Experiments
Spicy Chili Con Carne Recipe

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Recipe Yields:
8 Servings