Turkey chilli con carne

We love chilli con carne, it is a much requested dinner in our house. It has to have all the accompaniments otherwise it is just not as special. I often use turkey mince instead of beef - I find it lighter and healthier. This is a brilliant dish for all ages and for all occasions. Perfect for the freezer and great option for parties. I don't know many people who don't love a big steaming bowl of chilli. Serve with tortilla chips, sour cream, salsa and guacamole and you have a feast! Don't forget the secret ingredient - Cocoa powder.

Ingredients - serves 8
2 onions
3 x 400 grams cans of chopped tomatoes
4 tbsps tomato ketchup
4 tbsp tomato puree
250 millilitres water
2 tablespoons cocoa powder
2 x 400 grams cans of kidney beans (drained)
2 cloves garlic
4 tbsp olive oil
2 tsp dried chillies (or to taste)
2 tsp ground coriander
2 tsps ground cumin
5 cardamom pods (bruised)
2 red peppers
1½ kilograms minced turkey - 50% breast mince, 50% thigh mince

METHOD

1. Peel and finely chop the onions; you might want to use the processor here, and if so, add the peeled garlic or mince it by hand. Heat the oil in a very large pan - it has to take everything later - and fry the onion and garlic until they begin to soften. Add the chilli, coriander, cumin and crushed cardamom pods and stir well.
2. Deseed and finely dice the red peppers, and tip into the spicy onion. Break up the minced beef into the pan and, using a fork, keep turning it to separate it as the meat browns. It's hard to brown quite so much meat, so just do the best you can.
3. Add the chopped tomatoes, kidney beans, ketchup, puree and water, stirring to make a rich red sauce. When the chilli starts to boil, sprinkle over the cocoa and stir it in. Simmer partially covered for 1½ hours. At this point you can cool and freeze the chilli, or just keep it in the fridge - or a cool place