Ingredients
Mid West Chilli
- 1 onion, halved
- 2 cloves garlic
- 20 grams oil
- 150 grams bacon rashers, cut in thirds
- 250 grams diced pork
- 250 grams diced lamb, or use one or the other
- 2 teaspoons chilli powder, (this is spicy without blowing your head off)
- 1 teaspoon sweet paprika, ground
- 50 grams Bbq sauce, (homemade is best but bought will do)
- 50 grams tomato sauce (ketchup), (homemade if you have it)
- 1 level tablespoons Vege Stock Concentrate, adjust to your liking
- 2 tomatoes chopped roughly
- 400 grams diced canned tomatoes
- 400 grams corn kernels, tinned, fresh or frozen
- 400 grams red kidney beans (400g), add two tins if preferred
Naan Bread
- 220 grams Milk
- 1 egg, lightly beaten
- 40 grams olive oil
- 80 grams Greek plain yoghurt
- 1 sachet Yeast
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 550-600 grams bakers flour
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Chop onion, garlic and bacon on speed 5 for 5 seconds
Add chilli powder and paprika and saute for 2 mins Varoma Speed 1
Add pork and lamb and mince on reverse for 10 seconds on speed 6.
Use Spatula to move all mince from around the blades.
Saute on 100 degrees for 5 mins speed 1.
Add remaining Ingredients and cook on reverse 15 minutes 100 degrees.
50 gms of water may be added for a more liquid Chilli.
I USE A SANDWICH PRESS TO COOK MINE,SO IF YOU HAVE ONE PREHEAT FOR 5 MINS BEOFRE COOKING.
Combine milk, egg, oil, yoghurt and yeast in Thermo bowl and blend 3 sec/speed 7.
Warm 2 min/37ºC/speed 2.
Add flour, salt, sugar, baking powder to Thermo bowl.
Knead 3 min/Interval.
Add a little more warm milk if the dough does not come together.
Place into a large oiled bowl, cover tightly with plastic wrap and leave to rise for up to 2 hours or until doubled in size.
Preheat Pizza stone on Cross Fire BBQ with hood down until temp shows at least 200ºC.
Turn dough onto floured surface and knead by hand until smooth.
Divide dough equally…about 100g per portion.
Roll out to 1/2 cm thickness. Stretch by hand into a tear shape.
Place onto hot Pizza stone for approx 5-8 minutes.
You should not have to turn them over.
Serve immediately with toppings of choice.
Mid West Chilli
Naan Bread
Tip
If making the Naan Bread to have with your Chilli, you will need to prepare at least 2 hours before your chilli, as it can take a couple of hours to rise the dough.
Thermomix Model
-
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.
Comments
Nice recipe!
I used beef mince which I browned separately on the stove ( I don't like the fine mince that the thermie turns mince into). I used peas instead of corn, and I only used half a teaspoon of chilli powder.
Kids enjoyed, esp the naan which also doubled as their dessert, will make again.
Thanks so much for your feedback. Will update now. Always trying to do things in a hurry
Glad you liked it.
Hi there.
great meal, the whole family enjoyed it, as the mince was very fine.
two teaspoons of chilli is actually not very much for the amount you get out of it. Would probably add at least another teaspoons next time.
the tomatoes I would cut up more finely as they were a tiny bit to chunky for my liking.
otherwise I also noticed you didn't put I the grams for flour in the recipe. I actually had to look up another naan bread recipe to figure it out.
And maybe it might be important to point out to people to do the naan bread first as it takes up to two hours to rise.
anyway I can't wait to cook it again. It's delicious
Are you sure to delete this comment ?