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Cooking Chef XL
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 neededBlack Pepper: as neededTinned 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 Clip2 - Add olive oil to the Cooking Chef XL Bowl3 - Lift the Cooking Chef head and fit the heat shield4 - Cook - 1 min, 120°C, Stir 15 - Then add onion, red bell pepper, garlic clove and red chili to the Cooking Chef XL Bowl6 - Cook - 5 min, 120°C, Stir 17 - 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 Bowl8 - Cook - 7 min, 120°C, Stir 39 - Then add tinned tomatoes, beef stock and sugar to the Cooking Chef XL Bowl10 - Cook with splashguard fitted - 5 min, 120°C, Stir 111 - Cook with splashguard fitted - 20 min, 98°C, Stir 112 - Then add tinned red kidney beans to the Cooking Chef XL Bowl13 - Cook with splashguard fitted - 10 min, 98°C, Stir 114 - Then add coriander to the Cooking Chef XL Bowl15 - Stir with splashguard fitted until combined - 30 sec, Stir 116 - Serve