Chilli con carne

Hello Everyone!

I love chilli con carne but I don’t like spicy dishes or anything with even the smallest bit of coriander leaf in it. Two things that go together in a regular chilli con carne recipe.

A few years ago, I came by a chilli con carne recipe that called for chorizo and chocolate. I made it and loved it but never made it again.

A few weeks ago, I had a go at it again, going with my instincts what the ingredients are concerned. I took some to work and was asked for the recipe. Proof enough that they loved it.

Here’s the recipe. Have a go at it and let me know what you think.

Happy cooking!

xxx
Ann

Chilli con carne

Ingredients

650 g minced turkey
1 tbsp chicken seasoning
1/2 l chicken stock (made with 1 chicken stock cube and 500 ml water)
2 tbsp tomato puree
2 tbsp olive oil
350 g white onions, diced
4 large cloves garlic, grated
2 tsp ground chilli
1 tbsp ground cumin
2 tsp dried oregano
4 tsp sugar
2 500 g boxes tomato cubes
4 400 g cans kidney beans, drained
100 g mini dark chocolate chips
200 g chorizo sausage, chopped (I used the dry one)

Method

Put a pan with heavy bottom on medium heat, add the minced turkey and break it up while browning it.
When the meat is just cooked through, stir in the chicken seasoning and transfer the meat mixture into a bowl.
In the same pan, heat the chicken stock and stir in the tomato puree.
Heat the olive oil in another pan, add the onions and sauté for 5 minutes, then add the garlic and sauté for another 2 minutes and lastly add the chilli, cumin, oregano and sugar and sauté for 2 minutes.
Now it’s the turn of the tomato cubes, meat mixture and kidney beans to join the pan.
Add the chicken stock mixture and bring to a gentle boil.
Put on the lid, turn the heat to low and let it simmer for 15 minutes.
Add the chocolate and chorizo, bring back to the boil and let simmer for 15 minutes with the lid on.
Then remove the lid and leave on the heat for another 15 minutes.
Eat immediately or transfer to containers to eat later or to freeze.