I’ve made this so many times for my BFF that she now calls it her own. This is a one-pot situation that’s great for parties. The chilli also freezes well, so you can make big batches ahead and have it at the ready.
150g thick-cut bacon, cut crossways into 5mm-wide strips
900g turkey mince, preferably dark meat
2 tbsp olive oil
2 medium onions, coarsely chopped (about 450g)
1 red pepper, cored, seeded and cut into small cubes
3 tbsp tomato purée
5 garlic cloves, finely chopped
1 tinned chipotle chilli in adobo sauce, seeded and finely chopped (about 2 tsp), plus 2 tbsp
of the adobo sauce
2 tsp dried oregano
3/4 tsp ground cumin
2 x 400g tins black beans, rinsed and drained
1 x 400g tin chopped tomatoes
1 x 350ml bottle dark beer (ideally Guinness; Negra Modelo is good too)
375ml low-salt chicken stock
50g dark chocolate, coarsely chopped
2 tbsp apple cider vinegar
2 tsp molasses (not blackstrap) or dark brown sugar
1. In a large casserole or other wide heavy saucepan with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5-7 minutes. Using a slotted spoon, transfer the bacon to a large bowl. Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes. Season with 1 . tsp salt, then transfer the turkey and any juices to the bowl with the bacon.
2. Heat the oil in the same pan over medium-high heat. Add the onions and pepper and cook, stirring occasionally, until the veg are softened and the onions are golden, about 8 minutes. Stir in the tomato purée and garlic and cook for 1 minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin and 2 tsp salt. Cook until fragrant, about 2 minutes, then add the beans, tomatoes, beer, stock, chocolate and turkey mixture. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the chilli is deeply flavourful, about 1 hour and 15 minutes.
3. Remove the pan from the heat and stir in the vinegar and molasses or brown sugar. Adjust seasoning to taste. Serve hot, with your favourite accompaniments.
ON THE SIDE I like sliced avocado, chopped fresh coriander, pickled jalapeños, grated cheddar, diced white onion, lime wedges and Greek yogurt or sour cream.
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These recipes are taken from Antoni in the Kitchen by Antoni Porowski, which is published by Bluebird, price £20. To order a copy for £16 until 6 October, call 0844 571 0640; p&p is free on orders over £15.