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Growing up, I was never a big fan of kidney beans and their mushy texture so I have avoided this dish for a long time. As I’ve started to use other beans in my cooking, I thought I’d give chilli another go. The result was pretty awesome if I do say so myself – the key was mincing the beef in the Thermomix which gives the chilli a more meaty texture over store bought mince.

More Beef Recipes

Chilli Con Carne

Mince your own beef in the Thermomix for this take on an old classic. Serve this chilli with rice or in tacos.

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Course Main Course

Servings 4 serves

Ingredients

500 g chuck steak cut into 2cm pieces and chilled in the freezer for 30 minutes
1 large red onion peeled and quartered
2 cloves garlic peeled
2 carrots peeled and cut into 2cm pieces
¼ tsp cayenne pepper
1 tbsp sweet paprika
1 tbsp ground cumin
2 tsp ground coriander
3 tsp dried oregano
20 g olive oil
2 tbsp Thermomix vegetable stock concentrate
400 g canned diced tomatoes
50 g tomato paste
400 g canned kidney beans drained and rinsed

Instructions

Put half of the steak into the Thermomix and chop with the measuring cup (MC) on for 1 second | Turbo; repeat 2 to 4 more times until the meat has been broken down into a mince – remove to a mixing bowl
Mince the remaining meat and add to the bowl with the first batch of mince
Put onion and garlic into the Thermomix bowl and chop for 3 seconds | Speed 6
Add carrot and chop for 3 seconds | Speed 6
Scrape down the sides of the bowl, add cayenne pepper, sweet paprika, cumin, coriander, oregano and oil and cook with the MC off for 5 minutes | Varoma | Speed 1
Add meat and cook with the MC off for 5 minutes | Varoma | Reverse | Speed soft
Add stock, diced tomatoes, tomato paste and kidney beans to the bowl and stir to combine
Cook for 15 minutes | 100C | Reverse | Speed soft with the basket sitting on top of the Thermomix lid