Ingredients

• 400g Beef
• 4 Garlic Cloves
• 150g Onion
• 100g Yellow Bell Pepper
• 100g Red Bell Pepper
• 400g Canned Red Kidney Beans
• 1 tablespoon All Purpose Flour
• 2 tablespoons Olive Oil
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Flakes
• 1 tablespoon Tomato Paste
• 400g Canned Chopped Tomatoes
• 100ml Water
• 1 tablespoon Smooth Peanut Butter
• 1 tablespoon Sour Cream
• Salt & Pepper as needed

Tools

• Cooking Chef XL
• Medium bowl
• Cooking chef xl bowl

Method

1. Add beef and all purpose flour to a clean medium bowl
2. Mix until coated then set aside
3. Attach the Stir Tool and Stir Assist Clip
4. Add olive oil to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Heat with splashguard fitted - 2 min, 120°C, Stir 1
7. Transfer beef to Cooking Chef XL Bowl
8. Add salt & pepper to the Cooking Chef XL Bowl
9. Cook with splashguard fitted - 8 min, 120°C, Speed 1
10. Then add garlic clove, cayenne pepper, ground cumin, chili flakes, onion and tomato paste to the Cooking Chef XL Bowl
11. Cook with splashguard fitted - 8 min, 115°C, Speed 1
12. Then add canned chopped tomatoes and water to the Cooking Chef XL Bowl
13. Cook with splashguard fitted - 30 min, 104°C, Stir 1
14. Then add smooth peanut butter, yellow bell pepper and red bell pepper to the Cooking Chef XL Bowl
15. Cook with splashguard fitted - 5 min, 104°C, Stir 1
16. Cook with splashguard fitted - 15 min, 102°C, Stir 4
17. Then add canned red kidney beans to the Cooking Chef XL Bowl
18. Cook with splashguard fitted - 10 min, 102°C, Stir 4
19. Serve
20. Garnish with sour cream

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