Pork chilli recipe with sausages

In what might be the ultimate pork chilli recipe, we used a mix of our British sausages to make a super flavoursome chilli corn carne recipe. Our peppery Proper Porkers add a lovely herbiness to the dish and our Caramelised Porkers bring a delicious sweetness to add depth to this spicy chilli con carne. This is comfort food, done right. With mega flavours and top quality ingredients. We love making a chilli recipe with sausages because it’s an easy way to add loads of flavours and herbs and our juicy sausages make for the ultimate meat for this. Warren and Becky made this for us for team lunch using the BBC Good Food chilli recipe but with some added foodie twists and The Jolly Hog touch!


For 8 people:
500g sausage meat from our Proper Porkers British Sausages (or Caramelised Porkers)
400g chopped Black Treacle Bacon
2 large onions
2 red pepper
4 garlic cloves
1 tbsp oil
2 heaped tsp hot chilli powder (or 2 level tbsp if you only have mild)
2 tsp paprika
2 tsp ground cumin
500g lean minced beef
2 beef stock cube
800g can chopped tomatoes
1 tsp dried marjoram
4 tbsp tomato purée
820g can red kidney beans

For the Pico de Gallo (optional):
Cherry tomatoes diced
Red onion diced
Coriander chopped finely
Lime Juice

For the Guac:
Avocados smashed
Lime juice
Salt & Pepper
Diced cherry tomatoes

For the Rice:
Lime Juice


– To make this pork chilli recipe with sausages, start by prepping the veggies. Chop the onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
– Cut the red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop the garlic cloves.
– Start cooking. Put your pan on the hob over a medium heat. Add 2 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
– Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
– Tip in the garlic, red pepper, 2 heaped tsp hot chilli powder or 2 level tbsp mild chilli powder, 2 tsp paprika and 2 tsp ground cumin.
– Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
– Brown 500g lean minced beef, pork and bacon. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
– Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
– Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
– Add a 820g of chopped tomatoes. Tip in 1 tsp dried marjoram, add a good shake of salt and pepper. Squirt in about 4 tbsp tomato purée and stir the sauce well.
– Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
– Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
– Drain and rinse a 820g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another minutes, adding a little more water if it looks too dry.
– Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
– Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
– As a tip make the day before and then reheat as this really brings the flavours out, for a special twist add in a dash of Worcestershire Sauce.

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