Ingredients
Slow Cooker Chilli Con Carne (using whole beef)
- 1000 g piece gravy beef, trimmed and quartered
- 2 brown onions, quartered
- 4 cloves garlic
- 1 green capsicum, deseeded, quartered
- 20 g olive oil
- 400 g tin diced tomatoes
- 100 g tomato paste
- 1 beef stock cube
- 1 tsp instant coffee granules
- 1 heaped tablespoons TM stock concentrate
- 20 g fresh coriander, leaves and stalks
- 2 tsp dried chilli flakes
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp Ground Coriander
- 1/2 tsp ground cinnamon
- 1 heaped tablespoons brown sugar
- 400 g red kidney beans, canned, rinsed and drained
- 400 g pinto bean, canned, rinsed and drained
- Extra fresh coriander (optional), chopped
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place beef pieces in bottom of slow cooker. Add onion, garlic and capsicum to TM bowl and chop 3 sec/speed 5. Scrape sides.
Add oil and cook 5 min/100°C/reverse speed 2.
Stir instant coffee and stocks into 250ml boiling water to dissolve
Add coffee mix, cooked onion mix, tomato, fresh coriander, spices, sugar and beans into slow cooker with the beef. Cook on low for 6 - 8 hours, or if pushed for time, on high for 3 - 4.
Use tongs to transfer cooked beef to TM bowl. Shred using turbo in 1 sec bursts until desired consistency achieved (I prefer to leave some chunks still in).
Slowly tip sauce from slow cooker into TM bowl - do not exceed maximum fill line (keep any excess aside to add back in as sauce reduces). Season with salt & ground black pepper, to taste.
Cook 30 min/100°C/reverse speed 2 with simmering basket on lid in place of MC. This step allows sauce to thicken - you can omit it altogether if you prefer it more liquidy or are in a hurry, or extend further for a richer sauce. You can be cooking rice on the stove or in your rice cooker at the same time.
Divide chilli among serving bowls, top with extra coriander and enjoy however you choose!
Tip
Accompany with your choice of rice, guacamole, shredded cheese, sour cream, jalapeños, chopped red onion, sliced chillies, tortillas, corns chips etc.
Tastes even better on the second day and any leftovers can be turned into enchiladas, nachos, baked potato topping or even used in jaffles.
Don’t waste your money on expensive cuts of beef - the cheaper ones slow cook better!
Freezes well.
Thermomix Model
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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!
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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