This recipe provides a hearty and flavorful twist on the classic chili con carne, using turkey breast for a leaner yet still rich and satisfying dish.
This recipe bears no reference to J. Lo’s incredible Oscar-winning performance in Gigli—but it will certainly win you an award for best meal of the night! Combining tender turkey with robust spices, this dish is a hearty twist on the classic chili con carne.
Ingredients
- 1.5 kg turkey breast, cut into cubes
- 80 ml lard (or oil)
- 2 Tbsp onion powder
- 1 Tbsp garlic powder
- 2 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 Tbsp dried oregano
- 5 bay leaves
- 1 tsp whole black peppercorns
- 2 onions, chopped
- 6 garlic cloves, chopped
- 1 green pepper, chopped
- 2 carrots, diced
- 2 fresh chilies, chopped (optional; adjust for desired heat level)
- 800 ml crushed tinned tomatoes
- 2 cups cooked or tinned black beans
- 400 ml, tinned corn
- 500 ml beef stock
- 250 ml dry red wine
- 1 Tbsp sugar
- 4 Tbsp red wine vinegar
- 2 Tbsp salt
Method
Heat a large pot over medium heat and add the lard or oil. Once heated, add the onion powder, garlic powder, chili powder, 1 Tbsp of ground cumin, bay leaves, and peppercorns.
In batches, fry the turkey cubes until browned on all sides. Remove and set aside.
In the same pot, add the chopped onions, garlic, green pepper, and optional chilies. Sauté until the onions are soft and translucent.
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
Return the browned turkey to the pot, stirring to combine.
Add the crushed tomatoes, black beans, and beef stock. Reduce the heat to low and let the mixture simmer for about 1 hour.
Stir in the corn, the remaining 1 Tbsp of ground cumin, dried oregano, red wine vinegar, sugar, and salt. Continue cooking for another 15 minutes.
Serve the Gobble Con Carne with brown rice and add a simple salsa to enhance the flavours.
