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chilli con carne in a white bowl

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.

Course Main Course
Cuisine venezuelan
Keyword chilli con carne, easy recipe, mexican recipe, recipe, venezuelan recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
200 kcal
Author Morella

Ingredients

For the Meat

  • 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

For the Sauce

  • 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

Instructions

For the Meat

  1. 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.

To Make the Chilli con Carne

  1. First blend the onions, garlic and peppers into a smooth marinate using a food processor or hand held blender.

  2. 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.

  3. 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)

  4. 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.

  5. When the chilli con carne has thicken is done! Serve it over white rice.

Recipe Video

Recipe Notes

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.