Chili Con Turquía (Chili with Turkey) is a modern Fusion recipe for a classic variant of Chili con Carne that uses left-over cooked Christmas or Thanksgiving turkey cooked with beans in a tomato and chilli pepper sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chili with Turkey (Chili Con Turquía).
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This is a variant of the classic Tex/Mex Chili con Carne that substitutes turkey for the more usual beef and is an excellent way of using-up left-over turkey.
Ingredients:
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
500g cooked turkey, finely chopped
500ml red wine
400g tinned chopped tomatoes
3 tbsp tomato purée
2 red chillies, finely sliced
1 tsp ground cumin
1 tsp ground coriander seeds
1 stick cinnamon
a few drops of Worcestershire sauce
1 beef stock cube
600g cooked red kidney beans (tinned is fine)
salt and freshly-ground black pepper, to taste
1 large bunch of coriander leaves, roughly chopped
wedges of lime, to serve
Method:
Heat the oil in the base of a large heavy-based saucepan and use to fry the onion and garlic on medium heat until softened. Add the red wine and bring to a boil. Continue boiling for about 2 or 3 minutes then stir-in the turkey meat, tomatoes, tomato purée, chilli, cumin, coriander, cinnamon and Worcestershire sauce. Crumble-in the stock cube then stir to combine and season well.
Bring the mixture to a simmer then cover with a lid and cook over gently heat for about 60 minutes, stirring occasionally. Now add the kidney beans and the fresh coriander. Continue cooking for a further 10 minutes, uncovered, then take off the heat and adjust the seasoning (if necessary).
Serve on a bed of rice garnished with lime wedges. It should be noted, however, that, like many stews, the chili is much tastier if allowed to cool, stored in the refrigerator and served re-heated the following day. This allows the flavours time to meld and mature.
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