Ingredients

• 500g Ground Beef
• 400g Canned Red Kidney Beans
• 2 Jalapeño Peppers
• 150g Red Onion
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 80g Button Mushroom
• 30g Cilantro
• 2 tablespoons Water
• 2 tablespoons Cornflour
• 2 tablespoons Fresh Oregano
• 2 teaspoons Dried Epazote
• 1 teaspoons Ground Cumin
• 1 teaspoon
• 400g Canned Chopped Tomatoes
• 150g Beef Stock
• 2 Garlic Cloves
• 4 tablespoons Sour Cream

Tools

• kCook Multi
• Kcook bowl
• Small bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add water and cornflour to a clean small bowl
4. Mix together with teaspoon then set aside
5. Fit stir tool to kCook bowl
6. Add ground beef, fresh oregano, dried epazote, ground cumin, canned red kidney beans, canned chopped tomatoes, beef stock, garlic clove and jalapeño pepper to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Turn direct prep attachment to position 1
9. Slice red onion, red bell pepper, green bell pepper and button mushroom into the kCook bowl with direct prep attachment
10. Turn direct prep attachment to position 2
11. Attach lid to kCook bowl
12. Cook with filler cap removed - 45 min, 98°C, speed 3
13. Transfer content of small bowl to kCook bowl
14. Cook with filler cap removed - 2 min, 98°C, speed 4
15. Serve

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