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.
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.