Serves: 8 - Time:
I came up with this chilli for some non-red meat eaters at work. It is full of flavour thanks to the spices and the mellow ancho chillies (Waitrose sell them if you have never used them). Serve the chilli drizzled over toasted tortilla chips and cover generously with grated cheddar.
2 ancho chillies
4 tablespoons vegetable oil
3 onions, peeled and finely chopped
3 sticks celery, trimmed and finely chopped
3 medium carrots, peeled and finely chopped
1,5kg turkey mince
6 garlic cloves, peeled and crushed
2 heaped teaspoons ground cumin
1 heaped teaspoon ground coriander
1 heaped teaspoon paprika
1 heaped teaspoon smoked paprika
1 teaspoon ground cinnamon
150ml red wine
2 x 400g tins chopped tomatoes
½ tube tomato purée
1 tablespoon finely chopped oregano
2 bay leaves
500ml chicken stock (cube is fine)
400g tin black beans in water, drained
Soak the ancho chillies in boiling water for one hour. Meanwhile, heat 2 tablespoons of the oil in a large casserole and add the onions, celery and carrots. Sauté over a low to medium heat for 15 minutes, stirring regularly, until the vegetables have softened but not coloured. Set aside.
Heat a tablespoon of oil in a frying pan and brown the turkey mince in small batches over a lively heat for 3-4 minutes, adding a little more oil if the pan needs it. Stir the mince into the vegetables and return to the heat. Add the garlic and all the dried spices and cook for 2-3 minutes. Pour in the wine, tomatoes, tomato purée, oregano, bay leaves and stock. Add two teaspoons of Maldon salt and bring to the boil. Turn the heat down to its lowest setting and simmer for 40 minutes. Stir in the beans and continue to cook for 10 minutes.