Terrific Turkey Chilli Con Carne
For some people, the prospect of a turkey chilli may be a little dull or even a bit unappealing, but trust me on this one, with a little love and lot of flavour, I'm sure I can convince even the biggest turkey sceptics!
As well as all the classic chilli con carne flavours, such as garlic, chilli and paprika, I like to give my sauce a boost from floral oregano, earthy cumin and bittersweet dark chocolate. Another tip is to use tinned plum tomatoes as they are much fleshier and flavourful than their round counterparts (which are usually used for the chopped varieties), with less watery seeds. This makes for a richer and thicker sauce perfect on top of jacket potatoes or served simply with rice.
Serves 6
1 tsp olive oil
500ml beef or chicken stock
400g tin red kidney beans, drained and rinsed
Heat a large pan over a medium-low heat then add the olive oil and red onion. Season with salt and pepper, stir and then cook with a lid on for around 10 minutes until softened and starting to colour. Add the garlic, green pepper and chilli then cook lid off for around 3 minutes. Add the oregano, paprika and cumin then give everything a good stir.
Put the mince in the pan then break it up and cook it until it’s nice and brown - this will take at least 10 minutes. Add all of the remaining ingredients, reduce the heat and simmer for around 40 minutes until the sauce has thickened. Season to taste with salt and pepper and then serve with rice and a little sour cream, if you like.
As well as all the classic chilli con carne flavours, such as garlic, chilli and paprika, I like to give my sauce a boost from floral oregano, earthy cumin and bittersweet dark chocolate. Another tip is to use tinned plum tomatoes as they are much fleshier and flavourful than their round counterparts (which are usually used for the chopped varieties), with less watery seeds. This makes for a richer and thicker sauce perfect on top of jacket potatoes or served simply with rice.
Terrific Turkey Chilli Con Carne
Serves 61 tsp olive oil
1 large red onion, finely chopped
1 green pepper, chopped
3 cloves garlic, minced
1 green chilli, finely chopped
1kg turkey mince
2 tsp oregano
1 tbsp smoked paprika
1 tsp cumin seeds
2 tsp unsweetened cocoa powder
1 dash of Worcestershire sauce 500ml beef or chicken stock
400g tin red kidney beans, drained and rinsed
400g tin plum tomatoes
salt and pepperHeat a large pan over a medium-low heat then add the olive oil and red onion. Season with salt and pepper, stir and then cook with a lid on for around 10 minutes until softened and starting to colour. Add the garlic, green pepper and chilli then cook lid off for around 3 minutes. Add the oregano, paprika and cumin then give everything a good stir.
Put the mince in the pan then break it up and cook it until it’s nice and brown - this will take at least 10 minutes. Add all of the remaining ingredients, reduce the heat and simmer for around 40 minutes until the sauce has thickened. Season to taste with salt and pepper and then serve with rice and a little sour cream, if you like.
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