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Chilli Con Carne

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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.

Chilli Con Carne

Course Main Course
Servings 4 serves


  • 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


  • 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
Keyword Beef, Thermomix

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Serving Suggestions

1. Serve with cauliflower rice or steamed rice


[Last updated: June 9, 2014]

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