Crafts and Life

Ingredients

450g Lean minced turkey or extra lean minced beef
3 tbs olive oil
85g trimmed and sliced mushrooms
255g de-seeded and chopped green, red or yellow peppers
170g chopped onions
2 cloves garlic, finely chopped
2 tins (790g each) chopped tomatoes with diced green chillies
2 tins (450g each) red kidney beans, rinsed and well drained
1 tin (450g) black beans, rinsed and well drained
1 bottle (340 ml) Mexican Beer
3 tbs red wine vinegar
2 tbs chopped fresh oregano or marjoram
2 tbs chopped fresh basil
2 bay leaves
1.5 tbs chilli powder
2 tsp salt
1.5 tsp ground cumin
Coarsly grated mature Cheddar, for garnish

Method

In a large flameproof casserole dish or large saucepan, cooked the minced turkey or beef in one tbs of the olive oil over medium-high heat for about 5 minutes, or until browned, breaking up the meat with the side of a spoon.  Drain the meat well.  Transfer to a double layer of kitchen paper and press out the excess fat.  Wipe out the pan.

In the same pan, heat the remaining 2 tbs olive oil over medium-high heat.  Add the mushrooms, peppers, onions, and garlic and cook, stirring frequently, for 5 minutes, until the peppers are tender.  Stir in the meat, tomatoes with their juices, the kidney and black beans, beer, vinegar, oregano or marjoram, basil, bay leaves, chilli powder, salt, and cumin.  Bring the mixture to the boil.  Reduce the heat to medium-low and simmer, partially covered, for 1.5 hours, stirring occasionally.

Taste the chilli for seasoning.  Remove the bay leaves.  To serve, ladle the chilli into bowls and top each serving with Cheddar cheese.

Serves 8-10 – Taken from "Food to die for" by Patricia Cornwell and Marlene Brown

Labels: Beef, one-pot, Turkey