Ned’s Famous Beef, Pork, Tabasco® Chipotle & Black Bean Chili

“This is a simple one-pot dinner. My kids love it, it’s very versatile and can be used for a number of other recipes and family meals.” — Chef Ned Bell

Ned's famous beef pork Tabasco Chipotle and black bean chili recipePhoto: Chef Ned Bell
  1. In a large pot over medium/high heat, sauté beef in canola oil until golden brown. Remove and drain oil.
  2. In the same pot, sauté pork until golden brown, remove pork and drain excess fat. Reduce heat to medium.
  3. Add garlic and onion. Cook for 30 seconds, stirring constantly.
  4. Add chili powder, black pepper, salt, tomato paste, canned tomatoes, and Tabasco® Chipotle sauce. Stir.
  5. Add browned beef and pork, rinsed black beans and frozen corn. Cover with lid and turn the heat to low. Cook for 1 hour.
Recipe Notes

I like to serve it with a healthy salad or steamed broccoli, a loaf of my favourite bread, some grated cheddar cheese and sour cream.

Substitution options:

You could turn this recipe into a vegan chili by replacing the ground beef and pork with plant-based ground protein, or by adding 2 cans of chickpeas (to replace the beef) and 2 cans of lentils (to replace the pork).

Leftover uses:

Because this chili is relatively mild, it’s easily incorporated into many other recipes. Here are a few examples.

  • Tacos: Make your favourite tacos by heating up the chili mix and serving on soft corn tortillas or hard corn taco shells. Serve family-style with sliced avocados, diced fresh tomatoes, diced red onions, chopped cilantro.
  • Lasagna: Layer pasta sheets in a casserole dish with the chili mix, spinach, zucchini, grated Parmesan, grated mozzarella and ricotta cheese and bake in a 375-degree oven uncovered for 1 hour.