Cooking Instructions
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Step 1
Add
Ground Cumin (1 Tbsp)
,
Dried Rosemary (1 Tbsp)
,
Dried Oregano (1 Tbsp)
,
Dried Basil (1 Tbsp)
,
Ground Ginger (1 tsp)
,
Worcestershire Sauce (1 splash)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Garlic Powder (1 Tbsp)
to the
Turkey Breasts (1.1 lb)
, and mix using your hands until everything is well mixed. Leave in the fridge over night or for at least an hour.
Step 2
First blend the
Onion (1)
,
Garlic (4 cloves)
,
Green Bell Pepper (1)
and
Red Bell Pepper (1)
into a smooth marinade using a food processor or hand-held blender.
Step 3
Once this is done set aside and let’s get the meat browning. Heat
Vegetable Oil (2 Tbsp)
in a pan and then add the turkey. Because the turkey breast has very little fat you need to separate the pieces using a wooden spoon. It takes a little bit of time but its definitely worth it.
Step 4
In the meantime, re-hydrate the
Dried Chili Peppers (1 handful)
in hot water if using.
Step 5
Once the turkey is brown add the onion, garlic and pepper mix, the
Tomato Passata (1 2/3 cups)
,
Chicken Stock (2 cups)
,
Venezuelan Dark Rum (1 cup)
, re-hydrated chillies,
Dried Oregano (1 Tbsp)
,
Hot Smoked Paprika (1 Tbsp)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Black Beans (1 1/3 cups)
and leave to cook uncovered for 35 to 40 minutes at medium temperature.
Step 6
When the chilli con carne has thickened it's done! Serve it with
Fresh Parsley (to taste)
over white rice. Serve and enjoy!
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