Yes! CHILLI CON CARNE recipe, that’s what we’re making this week! But am I making the “standard” recipe? Of course not! I’m giving this traditional Mexican dish a Venezuelan and super healthy twist that’s as delicious or slighter more delicious (in my opinion) than the traditional recipe.
First I’m using turkey breast, yes you heard right, turkey breast, because turkey is not only for Christmas or Thanksgiving Day, then I’m adding black beans instead of kidney beans and then I’m boozing it up with Venezuelan Rum, no is not an alcoholic dish the rum gives a background va va voom that people won’t know what it is only that’s incredibly delicious.
LEAN CHILLI CON CARNE RECIPE VENEZUELAN STYLE
A lean and super delicious chilli con carne with a Venezuelan touch using black beans and Venezuelan rum. Ready in 1 hour and great for cooking for a crowd or batch cooking.
- 500 gr Mince turkey breast
- 1 Tbsp Ground cumin
- 1 Tbsp Dried rosemary
- 1 Tbsp Dried oregano
- 1 Tbsp Dried basil
- 1 Tsp Ground ginger
- 1 splash Worcester sauce
- Salt & black pepper to taste
- 1 Tbsp Garlic powder
- 1 Onion
- 4 Garlic cloves
- 1 Green pepper
- 1 Red pepper
- 400 ml Tomato passata
- 1 handful Dried Venezuelan sweet chillis you can also use any dried chilli whether sweet or hot
- 500 ml Beef or chicken stock
- 1 cup Venezuelan dark rum
- 1 Tbsp Dried oregano
- Salt and black pepper to taste
- 1 Tbsp Hot smoked Paprika
- 240 gr Drain black beans
- Chopped parsley or mint to decorate
Add all the spices to the meat and mix using your hands until everything is well mixed. Leave in the fridge over night or for at least an hour.
First blend the onions, garlic and peppers into a smooth marinate using a food processor or hand held blender.
Once this is done set aside and let’s get the meat browning. Adding it to a hot pan with a few Tbsp of vegetable oil. In the meantime re-hydrate the dried chillies if using.
Because the turkey breast has very little fat you need to separate the pieces using a wooden spoon. It takes a little bit of time but its definitely worth it. (see video)
Once the turkey is brown add the onion, garlic and pepper mix, the tomato passata, the stock, rum, re-hydrated chillies, dried oregano, paprika, salt and black pepper to taste and black beans and leave to cook uncovered for 35 to 40 minutes at medium temperature.
When the chilli con carne has thicken is done! Serve it over white rice.
For the rice I used my oven method that makes the rice come out loose and fluffy every time, if you want to make it the same way check out the recipe HERE.
To make the rice I used my How to Make Rice in the Oven method that makes the loosest and fluffiest rice ever, try it out! You’ll never go back to traditional rice cooking methods.
RECIPES FOR BATCH COOKING
A Chilli con Carne recipe is one of those recipes that are perfect for batch cooking because the more it is in the fridge the more delicious it gets. In fact I made this recipe for that, I separated it in portions and kept in the fridge so I had dinner ready when I got back home, just a quick 2 minutes in the microwave and is done!!
CHILLI CON CARNE FOR KIDS
If you’re making this dish for kids of course omit the rum. If you can’t find Venezuelan Dark Rum you can use other dark rums, but try to use Venezuelan dark rum because the flavour of it is quite unique and smokey.
Guy I hope you’re enjoy making this recipe, remember to rate it below and leave your comment!
SEE YOU NEXT TIME WITH ANOTHER DELISH RECIPE
HAPPY COOKING!! 🙂