- TM 6
- TM 5
- TM 31
Ingredients
Chilli Con Carne
- 1 garlic clove, peeled
- 200 grams onions, halved
- 100 grams celery stalk, 4cm pieces
- 40 grams olive oil
- 2 level teaspoons chilli powder, or to taste, see note
- 2 level teaspoons cumin seeds, whole
- 1 can tomatoes, 440g
- 2 heaped tablespoons tomato paste
- 500 grams Beef mince
- 1 can red kidney beans, 470g, drained and rinsed
- 1 level teaspoon salt
- 250 grams sour cream
- 300 grams rice, boiled or steamed
- 1 red onion
- 1 avocado
- 1 bunch coriander
- Corn chips
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place garlic into mixing bowl and chop 3 sec/speed 7. Do not scrape mixing bowl.
- Add the celery and onion and chop for 3 seconds on speed 5.
- Add the chilli, cumin seeds and oil and sautee for 5 minutes/Varoma speed
"Gentle stir setting" , without measuring cup. - Add the beef and sautee for 5 minutes/Varoma/speed 2
"Counter-clockwise operation" , without measuring cup. - Add the can of tomatoes, tomato paste and salt. Insert the measuring cup and cook for 15 minutes/100/speed 1 .
- Using the spatula, scrape the bottom of the bowl between the blades. Insert the measuring cup and cook for 15 minutes/100/speed 1 .
- Add the kidney beans and cook for 5 minutes/90/speed 2 .
- Serve over boiled rice (or baked potato), topped with sour cream, avocado, sliced red onion, and resh coriander with a few corn chips on the side.
Tip
Instead of just chilli powder you can use a combination of sweet or smokey paprika and chilli powder - or - paprika and a fresh red chilli added at step 1 - depending on your taste.
If it seems a little dry, add 100-200mls of water or liquid beef stock at Step 6.
If you want to take this up a notch of deliciousness, refrigerate the Chilli Con Carne overnight, then reheat it in a casserole dish in a 180 degree oven, removing the lid for the last 15-30 minutes.
Any left overs can be dolloped on nachos spread over an over proof dish, topped with refried beans and grated cheese and baked in a 180 degree oven for 20 minutes, then served with sour cream, guacomole and sliced red onion.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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