I had not heard of white chilli until the other day when I was flicking around trying to find inspiration for my Dinner Club meal. (Yes, still lacking inspiration but have been given a million tasty ideas by other people so am now torn over everything, spontaneous combustion imminent). White chilli is so named because it has no tomatoes in it and hence doesn’t have that rich meatyness. This is lighter, but still tasty and slightly fresher in outlook. We had it with brocolli cheese (low carbs = imminent holiday) but I guess rice would serve nicely or some cumin scented flatbreads.
You will need
400g or or pork mince
1 fennel chopped
1 red onion chopped
1 green pepper chopped
2-3 garlic cloves, crushed and chopped
2 green chillis or jalapenos or whatever is your heat ideal
250mls chicken stock
1 teaspoon cumin
mild chilli powder (if necessary)
1 tin cannelloni beans
limes and sour cream
Gently fry the onion and fennel and garlic to release the flavours. Add the mince and break it down in the pan with the spoon and fry until brown. Add green pepper and chillis and cumin. Stir and brown the mince some more. Add chicken stock. Taste. I added chilli powder at this stage as it wasn’t hot enough for me. Add the beans, I had to add some salt at this point as well, even tho the stock should have been salty enough.
Just before serving, stir some coriander through it and a couple of squeezes of lime juice. Serve with sour cream. I think some guacamole would also go nicely but I think guacamole goes with everything.