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Rancho Picante's Chili con Carne Share this recipe

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  • Ready in: 1hr 45 mins plus 1hr marinating
  • Serves: 4
  • Complexity: medium
  • Origin: Mexican Street Food


  • 500g pork shoulder (diced)
  • 4 tsp achiote seasoning
  • 1 orange (juiced)
  • 2 red onions (chopped)
  • 2 cloves garlic (minced)
  • 100g pancetta (chopped)
  • 1 carrot (chopped)
  • 1 stick of celery (chopped)
  • 1 can of tomatoes
  • 1 can of pinto beans
  • some canned red jalapenos
  • Salt and pepper


  1. Coat pork with seasoning, pour over
    half the orange juice, and marinade
    for an hour or so. Fry the vegetables
    and pancetta in oil for 10 minutes until
    soft. Add tomatoes, the remaining
    orange juice and the cloves. Reduce
    heat and simmer. Meanwhile, fry the
    meat until brown in small batches to
    ensure a nice crust. Add browned
    meat to the sauce, season, cover
    and simmer for 1 hour, adding more
    water when necessary. Add beans,
    spice up with jalapenos and simmer
    for a further 15 minutes until meat
    is tender.

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