Super Hot Turkey Chilli

    Super Hot Turkey Chilli


    625 people made this

    This is a chilli for the real chilli lovers! To balance out the spice, serve with a tablespoon of cream cheese in each bowl.

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 5 cloves garlic, minced
    • 2 small green capsicums, seeded and chopped
    • 1 chilli, seeded and chopped
    • 1 kg lean turkey mince
    • 2 tablespoons chilli powder
    • 2 teaspoons chilli flakes
    • 1 tablespoon paprika
    • 1 tablespoon ground cumin
    • 2 teaspoons dried oregano
    • 1 teaspoon ground black pepper
    • 1 tablespoon instant hot cocoa mix
    • 2 teaspoons seasoning salt
    • 1 tablespoon Worcestershire sauce
    • 2 (400g) tins chopped tomatoes
    • 1 cup passata
    • 1 (400g) tin kidney beans, drained
    • 1/2 cup beer
    • 1/2 cup corn
    • 1 tablespoon Tabasco sauce

    Preparation:10min  ›  Cook:1hour15min  ›  Ready in:1hour25min 

    1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green capsicums and chilli; cook and stir until the onion is transparent. Push these to one side of the pot and crumble in the turkey mince. Cover and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn.
    2. Season with chilli powder, chilli flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoning salt. Stir in Worcestershire sauce, chopped tomatoes, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan and simmer over medium heat for about 50 minutes, stirring occasionally.
    3. Mix in the corn and Tabasco sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.

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