Chile con carne is a classic Mexican dish whereby every who ever cooked it ever has their own recipe that is better than any other in existence. The dish originates in the Aztec Empire, and was recorded in 1529 by the Franciscan friar, Bernardino de Sahagún. It took the Spanish to cement beef as the main protein, and the dish now has more variations than there are stars in the sky.
When I came to find a way to use up demo frozen turkey mince, I freestyled a very successful chilli con pavo, which is a superb, healthy alternative to the classic beef version. The beauty of this is its sheer simplicity.
Chili con pavo
- 2 tbsp olive oil
- 1 large onions, finely chopped
- 2 tsp ground cumin
- 2 tsp chilli flakes
- 2 tsp chilli powder
- 2 tsp paprika
- 500g turkey mince
- 300ml beef stock
- 1 400g can chopped tomatoes
- 2tbsp tomato puree
- 1 can cooked kidney beans, drained
- 2 tsp oregano
- 1 bunch coriander, chopped
Heat the oil in a pan, and sauté the onions until soft. Add the cumin, chilli, paprika and cook for 5 mins until fragrant.
Add the mince and cook out for 5 mins. Add the stock, tomatoes, puree, beans and oregano, and simmer uncovered on low for 15 mins.
Once done, sprinkle with coriander and serve with tortilla or rice and a dollop of sour cream.