A bumper haul of green beefsteak tomatoes from someone at the allotment gave me the inspiration to attempt to recreate a Green Chilli we had in Cortez, New Mexico over 24 years ago.
There are many Green Chilli recipes online. Most are from the US, and call for a range of chilli peppers that are not readily available in the UK. The chilli I ended up making does not taste like my memory of this long ago eaten chilli, but I am still pleased with it, particularly as all ingredients (apart from the green tomatoes) are readily available in UK supermarkets.
Serves 4-6
3 tbsp olive oil
1 large onion, peeled and diced
3 large cloves of garlic, peeled and crushed
1 tbsp cumin seeds
1 tbsp ground coriander
1 tbsp dried oregano
500g minced chicken or turkey (optional)
3 green peppers, deseeded and roughly chopped
800g/3 large green tomatoes, roughly chopped
10 sliced pickled jalapeños
1 can pinto beans with liquid, or 2 cans if not using chicken
1 tsp smoked paprika
1/2 chilli powder
1 tsp salt
Fry the onions in the oil over a medium heat in a casserole dish until just starting to brown.
Stir in the garlic, cumin, coriander, and oregano and fry for a further minute.
Add the chicken/turkey mince if using and fry for about 5 minutes, breaking up any lumps with a wooden spoon, until no raw meat can be seen. If not adding meat, skip to the next step.
Liquidise the tomatoes, peppers, and jalapeños and pour into the casserole dish.
Add the beans and their liquid, smoked paprika, chilli, and salt.
Mix well, bring to the boil then cover and simmer for 30 minutes.
At the end of the cooking time, you may wish to remove the lid and boil for a further 10 minutes if there is too much liquid for your taste.
Serve over white rice.
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