For many, Chilli is about the beef. It's diced or minced beef. Beef. Got it?
That said, there's no reason why we couldn't make it with other meats. I know ... I know ... some folks half and half with pork, but let's look outside the box.
Turkey Mince!
Yes, minced turkey. It's a lean meat, which means you can couple it with your favourite paleo fat, takes on flavours well and cooks quickly.
My regular method is to hand blend onion, garlic, ginger and chilli to fry off after thoroughly browning beef mince. Add in beef stock, tomatoes, tomato puree, Worcestershire Sauce (Salsa Anglais), paprika, ground coriander, ground cumin, oregano, marjoram and black pepper. Water and let it simmer for a couple of hours.
Turkey mince is a lot quicker ... and gives us an opportunity to do things just a little differently.
Brown off some mince. One pound between two is plenty.
Finely dice an onion, crush some garlic and shred some ginger.
Make a well in the meat, drop in a good cube of coconut oil and in go the onion, garlic and ginger. Stir around and get it well cooked.
One carton of chopped tomatoes, some tomato puree, ground coriander, ground cumin, black pepper, oregano and marjoram. No Worcestershire Sauce this time.
Now, we need some colour and crunch. You could put just about any vegetable in for some interest, but I want to make the chillies the big deal.
I have some large (and so, mild) cooking chillies. Sorry, no idea on variety - they're just sold in bags as 'Chillies', but I know they're quite mild ... which is great, because we can add a lot in.
Several chillies, red and green, sliced up.
Chicken stock, water and on a good simmer, reduce.
Maybe 30 minutes later, we're ready to eat! See, I said it was quick!
Meanwhile, simply make some accompaniments ...
Holy Guacamole, Pico de Gallo and some wraps: British Cos lettuce leaves.
... and your favourite Tequila alongside.
Yeah, the speed on this could be a new favourite for 'Chilli Night'. Chilli Con Carne 2.0, indeed!
