Drunken caterpillar chilli con carne
- October 2015
- Serves 4-6
- Hands on time 1 hour 15 min, simmering time 4 hours
Matt’s recipe for our Great Chilli Cook-off uses pig cheek as well as beef shin and beef mince making this Mexican-inspired dish extra hearty.
We used tinned tomatoes but when in season, fresh tomatoes are perfect here, deseed and chop them before adding.
Pork cheek is available from good butchers, is nicely substituted with beef cheek too.
Prepare the chilli up to 72 hours in advance, keeped covered in the fridge, alternatively, freeze up to 1 month.
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