Treat yourself and your guests to a nostalgic comfort food - Chili con carne! It's a warming stew with lots of flavor and depth. Actually, one of the tastier things you can eat during cold autumn and winter evenings. Serve with freshly cooked rice, a good bread (preferably garlic bread) or Nachos. It is a stew that benefits from being cooked in advance so that the flavors have time to merge and deepen. It is also a perfect dish to freeze, so make a large batch to be able to have great food ready when times are hectic, and you still want something delicious on your plate to look forward to!
You will need
Butter and olive oil for frying
2 large yellow onions, peeled and chopped
1 large green bell pepper, washed, cored and cut into 0.8 inch pieces
1 large red bell pepper, washed, cored and cut into 0.8 inch pieces
1 large yellow or orange bell pepper, washed, cored and cut into 0.8 inch pieces
1.1 lbs of ground turkey
6 cloves of garlic, peeled and grated on the coarse side of the grater
1 ½ tbsp tomato paste
1 cube of mushroom bouillon
2 bay leaves
1 can of high-quality whole cherry tomatoes
0.4 cups of Heinz chili sauce (ketchup type)
4 tbsp HP sauce
2 tbsp Japanese soy sauce
2 tsp Worcestershire sauce
½ tsp ground cumin
1 tsp oregano
1 ½ tsp pul biber
1 tsp old bay seasoning
½ tsp garlic powder
½ tsp onion powder
1 tsp salt
Freshly ground black pepper
2 tsp honey
1 can (8.1 oz drained weight) large white beans or Cannellini beans, well rinsed
0.8 cups chopped parsley
For serving
Chopped parsley for decoration
Crème Fraiche or Sour cream
Bread, Rice, or Nachos
How to make it
1. Prepare all the vegetables.
2 large yellow onions, peeled and chopped
1 large green bell pepper, washed, cored and cut into 0.8 inch pieces
1 large red bell pepper, washed, cored and cut into 0.8 inch pieces
1 large yellow or orange bell pepper, washed, cored and cut into 0.8 inch pieces
6 cloves of garlic, peeled and grated on the coarse side of the grater
0.8 cups chopped parsley
2. Measure the spices and mix them in a small bowl.
½ tsp ground cumin
1 tsp oregano
1 ½ tsp pul biber
1 tsp old bay seasoning
½ tsp garlic powder
½ tsp onion powder
1 tsp salt
Freshly ground black pepper
3. Fry the onions in butter and oil until they have a nice color. Fry in batches if necessary. When the onions have a nice color, transfer them to a large pot.
Butter and olive oil for frying
2 large yellow onions, peeled and chopped
4. Sauté the bell pepper in butter and oil for about 5 minutes. Transfer the bell pepper to the pot with the onions.
Butter and olive oil for frying
1 large green bell pepper, washed, cored and cut into 0.8 inch pieces
1 large red bell pepper, washed, cored and cut into 0.8 inch pieces
1 large yellow or orange bell pepper, washed, cored and cut into 0.8 inch pieces
5. Sauté the ground turkey in oil and butter until it has a nice color and all the liquid has evaporated. Add the grated garlic and let it sauté for a couple of minutes. Transfer the ground turkey and garlic to the pot with the vegetables.
Butter and olive oil for frying
1.1 lbs of ground turkey
6 cloves of garlic, peeled and grated on the coarse side of the grater
6. Place the pot on a hot burner and stir so that everything mixes well. Add the tomato paste and crumble in the bouillon cube and bay leaves. Mix well.
1 ½ tbsp tomato paste
1 cube of mushroom bouillon
2 bay leaves
7. Add the tomatoes with juice, chili sauce, HP-sauce, soy sauce, and Worcestershire sauce. Mix well.
1 can of high quality whole cherry tomatoes
0.4 cups of Heinz chili sauce (ketchup type)
4 tbsp HP sauce
2 tbsp Japanese soy sauce
2 tsp Worcestershire sauce
8. Add the spice mixture and honey.
½ tsp ground cumin
1 tsp oregano
1 ½ tsp pul biber
1 tsp old bay seasoning
½ tsp garlic powder
½ tsp onion powder
1 tsp salt
Freshly ground black pepper
2 tsp honey
9. Add the chopped parsley and let it simmer for 40 – 50 minutes. Stir occasionally.
0.8 cups chopped parsley
10. Stir in the white beans and mix well. Let it simmer for 5 minutes.
1 can (8.1 oz drained weight) large white beans or Cannellini beans, well rinsed
11. Taste and adjust the flavors with spices and honey if needed.
12. Sprinkle over some chopped parsley and top the Chili con Carne with a dollop of crème fraiche or sour cream. Serve with a good bread, rice, or with Nachos
Tip: Make the stew a day in advance so that the flavors have time to merge and mature. Make a double or triple batch and freeze.
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