Chili Con Carne
| Serves: 8 people | Total time (min.): 70 | Calories: 398 |
Chilli is an easy dish to prepare mid-week and is a great dinner to cook for friends. Make it as mild or spicy as you like by adding more or less chilli, then serve with rice and your favourite accompaniments.
Ingredients
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)
Method
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