* Slow Cooker Turkey and Chorizo Chilli

Over the Christmas holidays I went to my oldest BFF - Kerry's house, for dinner. It was just the two us (tres romantic) and we stuffed ourselves stoopid on her slow cooker beef chilli, cheesy nachos, all the trimmings and cheesecake. Kerry knows how to entertain when it comes to food. If she'd come to me she'd have had a bowl of chilli and rice placed in front of her, with a fork... and possibly some cheese. I may even have grated it in advance.

Her chilli was *to die for*, and though she has promised me the recipe - a bit like the cheesecake recipe of yore - she has yet to come up with the goodies (this is a not-so-subtle hint). The only thing she 'fessed up to was the use of chorizo sausage and a can of mixed beans.

After waiting very patiently - possibly a day, maybe two - for the recipe... I decided to create my own Slow Cooker Turkey and Chorizo Chilli recipe, that was inspired by Kerry's flavours but different enough that when I'm old and gray and wrinkly and she finally gives me the recipe for hers (laying it on super thick here)... that I can add it to Abbe's Cooking Antics. 

I've used chickpeas in this recipe, in place of beans and turkey instead of beef - partly because it felt right and partly because I could. It really is one of my best slow cooker recipes yet, right up there with the Moroccan Lamb Tagine and the Mexican Meatballs.

But you really should judge for yourselves... which is code for "Cook it, you'll love me".

You really will.

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Slow Cooker Turkey and Chorizo Chilli Recipe

Serves 4

Prep time - 15 minutes
Cooking time (including pre-cook) - 6 hrs 15 mins - 8 hrs 15 mins
Total time - 6 hrs 30 mins - 8 hrs 30 mins

You will need
A frying pan/skillet
A slow cooker/crock pot

Ingredients
1lb or 500g minced/ground turkey (I like thigh for flavour but breast works too)
1/2 tsp ground cinnamon
1 heaped tsp ground coriander
1 heaped tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground chilli powder (or more if you like it HOT)
7 oz/200g Spanish chorizo - chopped
1 red pepper - deseeded and chopped
1 large onion - chopped
2 cloves garlic - crushed
1 red chilli pepper - deseeded and finely diced
3.5 fl oz/100ml red wine (optional)
2 tbsps tomato puree/paste
14 oz/400g can chopped tomatoes
14 oz/400g can chickpeas - rinsed and drained
1 tbsp runny honey
Salt and pepper

Method

• Pre-heat the slow cooker if desired.
• In the frying pan - dry fry the turkey mince until it starts to brown (3 - 5 minutes) then throw in all the spices and cook for another minute or two. It should smell heavenly - Scoop it all into your slow cooker.
• Return the pan to the heat and add the chorizo. Fry for a minute or two until it begins to release it's oils then add the red pepper, onion, garlic and chilli and cook gently until beginning to soften - about 3 minutes.
• Add the wine and cook for 1 minute.
• Stir in the tomato puree and tomatoes and bring to a fast simmer, then pour the tomato mixture over the turkey in the slow cooker.
• Stir in the chickpeas and runny honey.
• Pop the lid on and cook on LOW for 6 - 8 hours.
• Season at the end of cooking with salt and pepper to taste.
• Serve with brown or basmati rice, or nachos... or whatever takes your fancy.

NOTE: If you'd like a very saucy chilli, add an extra 200g/7oz of canned chopped tomatoes and if you're using really good chickpeas you can probably add them about an hour before the end of cooking... mine were cheapo ones from Aldi and I wasn't taking any chances.

EAT

ONE YEAR AGO : Creamy Chicken Gnocchi Soup