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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

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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