Nigel Slater’s method for preparing minced turkey chilli

A delicious and hearty dish packed with warmth and flavor is what you’ll get with this meaty beanfeast.

Pour 2 tablespoons of olive or groundnut oil into a wide, shallow pan and heat it over high heat. Once the oil sizzles, crumble in 500g of minced turkey. Allow the mince to brown deeply on one side before flipping it over (avoid stirring to achieve proper browning). Cook for 4 or 5 minutes until nicely browned all over.

While the meat browns, finely chop 1 medium to large onion after peeling it. Remove the meat from the pan using a draining spoon and set it aside. Return the pan to the heat and add the chopped onion into the meat juices and oil in the pan. Fry the onion for 7-8 minutes until it becomes soft and lightly colored.

Stir in 2 level teaspoons of mild ground chili, 2 teaspoons of your favorite curry powder, and 2 tablespoons of chili sauce. Roughly chop 250g of tomatoes and add them to the onions. Continue cooking for a few minutes until the tomatoes break down and the onion turns translucent. Add back the meat and any juices to the pan, and stir everything together. Drain and add a 400g tin of haricot beans, then generously season with salt and pepper. Simmer for an additional 5-7 minutes.

Stir in 2 or 3 tablespoons of soured cream or crème fraîche, 1 tablespoon of chili sauce (adjust to taste), and a bit of chopped coriander. This recipe serves 4 when paired with rice.

The browning of the mince is crucial as it adds a depth of flavor to this dish. Once the meat is in the pan, avoid stirring and let it brown on one side. Then, stir and break it up with a wooden spoon before allowing the other side to brown. Without this essential browning, the dish will lack flavor.

This recipe is a great way to use tomatoes that are over-ripe or lacking flavor. As they cook, use your wooden spoon to squash them and release their juices, allowing them to mingle with the meat juices in the pan.

Follow Nigel on Instagram @NigelSlater

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