The recipe I found to make this originally has got lots of comments about how this is better than an average chilli, and I certainly agree. There was a great depth of flavour and also just the right amount of heat to make you take notice but not so much that you need a pint of milk with each mouthful. The heat from this will vary depending on how potent the chillies are that you use but remember that the heat will develop as it cooks.
Ingredients for 4 portions:
- 1 onion
- 3 garlic cloves
- 2 red peppers
- 500g minced turkey (or chicken or beef)
- 2 tbsp chilli powder (temper this depending on the strength of the powder!)
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp salt
- 1 can tomatoes
- 500ml chicken stock
- 1 tin kidney beans
- 1 tin sweetcorn
- 2 x avocado
- 200g cheddar cheese
- 4 tbsp yoghurt
- handful tortilla chips (I used Doritos)
- 4 x quarter lime
What to do:
- Chop the onion, garlic and red pepper.
- Heat a bit of oil in the pan and saute forabout 7 minutes, stiring frequently until they’re a bit softened.
- Add in the mince and cook until browned. While that’s cooking, make the chicken stock and measure out the spices if not already done.
- Add in the chilli powder, cumin, organo, cayenne pepper and salt. Stir for about 20 seconds.
- Add in the tomatoes, stock, beans and corn. Bring to a boil, then reduce heat and cook for about 20 minutes, or until the chilli’s thickened and the flavours have come together. Taste about halfway through the 20 minutes to check you’re happy with the spice balance. While that’s cooking, prepare your toppings for the next step:
- When you’re happy with the consistency, spoon into bowls and top with the garnish of avocado, cheese, yoghurt, chopped coriander and any leftover chilli.