Well, this particular chili recipe is not exactly with meat but with ground turkey because we like it more that way.
This is a quick favourite in our home – takes about 15-20 minutes of active prep time, makes a big pot, lasts in the fridge for a good number of days, tastes deliciously.
Full disclosure, we often use a store bought “Chili con Carne” spice mix, but I will create my own one day.
I love serving it over rice or as is with a generous dollop of creme fraiche and pickled jalapeños.
*If you want to make a “sin carne” vegetarian version, I think an eggplant and extra beans/chickpeas would do great!
Chili con Carne
- 1kg ground turkey meat
- 2 medium onions, diced
- 1 packet “Chili con Carne” spice mix
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 1 can red kidney beans, rinsed
- 1 can sweet corn
- 800 ml water
- 1/2 tbsp sugar
- salt to taste
- sour cream or cream fraiche and pickled jalapeños for serving
- Preheat a big pot on a medium high heat.
- Add vegetable oil.
- Add diced onions, cook until softened slightly.
- Add ground turkey, stir well, cook until almost no raw spots remain.
- Add spice mix and salt, mix well, cook for about 3-4 minutes.
- Add tomato paste, mix, cook for another 2-3 minutes.
- Add diced tomatoes, water, beans and corn to the pot. bring to a simmer.
- Add sugar and season with salt.
- Cover the pot with a lid, and cook on a medium-low heat (gentle simmer) for about 30-40 minutes, stirring occasionally.
- Let rest for 15-20 minutes, taste, adjust the seasoning if needed.
- Serve over rice or as is, with a dollop of sour cream and pickled jalapeños.