| Serves: 8 people | Total time (min.): 70 | Calories: 398 |
Onion: 1 (about 140 g)
Red Bell Pepper: 2 (about 300 g)
Garlic Clove: 1 (about 6 g)
Red Chili: ½ (about 22 g)
Tinned Red Kidney Beans: 230 g (about ¾ cup)
Coriander: 15 g (about ½ cup)
Olive Oil: 1 tablespoon (about 15 ml)
Minced Beef: 1 kg (about 4 ½ cups)
Tomato Passata: 2 tablespoons (about 30 ml)
Chipotle Paste: 2 teaspoons (about 11 g)
Ground Cumin: 2 teaspoons (about 4 g)
Ground Coriander: 2 teaspoons (about 3 g)
Dried Oregano: 2 teaspoons (about 1 g)
Paprika Fumé: 2 teaspoons (about 4 g)
Chilli Powder: 1 teaspoon (about 3 g)
Salt: as needed
Black Pepper: as needed
Tinned Tomatoes: 800 g (about 2)
Beef Stock: 200 g (about ¾ cup)
Sugar: 1 teaspoon (about 4 g)
1 - Attach the Stir Tool and Stir Assist Clip
2 - Add olive oil to the Cooking Chef XL Bowl
3 - Lift the Cooking Chef head and fit the heat shield
4 - Cook - 1 min, 120°C, Stir 1
5 - Then add onion, red bell pepper, garlic clove and red chili to the Cooking Chef XL Bowl
6 - Cook - 5 min, 120°C, Stir 1
7 - Then add minced beef, tomato passata, chipotle paste, ground cumin, ground coriander, dried oregano, paprika fumé, chilli powder, salt and black pepper to the Cooking Chef XL Bowl
8 - Cook - 7 min, 120°C, Stir 3
9 - Then add tinned tomatoes, beef stock and sugar to the Cooking Chef XL Bowl
10 - Cook with splashguard fitted - 5 min, 120°C, Stir 1
11 - Cook with splashguard fitted - 20 min, 98°C, Stir 1
12 - Then add tinned red kidney beans to the Cooking Chef XL Bowl
13 - Cook with splashguard fitted - 10 min, 98°C, Stir 1
14 - Then add coriander to the Cooking Chef XL Bowl
15 - Stir with splashguard fitted until combined - 30 sec, Stir 1
16 - Serve