Chilli Con Carne

magimix-cook-expert-chilli-con-carne

Chilli Con Carne

  • Servings: 8
  • Difficulty: easy
  • Print

An oldie but a goodie, made even easier in Maggie, with lots of added vegetables.


  • 2 carrots, roughly chopped
  • 1 green capsicum, roughly chopped
  • 1 red capsicum, roughly chopped
  • 2 sticks celery, roughly chopped
  • 2 onions, halved
  • 3 cloves garlic, peeled
  • 1 tbs virgin olive oil
  • 500g beef mince
  • 3 tbs vegetable stock paste
  • 1 tbs ground cumin
  • 1 tbs smokey paprika
  • 1 tbs cacao powder
  • 1 tbs brown sugar
  • 2 tsp ground oregano
  • chilli powder, to taste
  • 1 tin tomatoes
  • 140g tomato paste
  • 2 tins red kidney beans, rinsed and drained
  • Greek yoghurt, to serve
  1. Place carrot, capsicum and celery in the thermal bowl. EXPERT / 20 seconds / speed 13 / 0 degrees / cap ON. Remove, and set aside.
  2. Place onions and garlic in the thermal bowl. EXPERT / 10 seconds / speed 13 / 0 degrees / cap ON. Scrape down sides. Add oil. EXPERT / 10 minutes / speed 3 / 110 degrees / cap OFF.
  3. Add mince, give it a stir with the spatula. EXPERT / 8 minutes / speed 1A / 120 degrees / cap ON. Stop every few minutes, give it a stir with the spatula, and scrape down the sides.
  4. Add vegetable stock paste, cumin, paprika, cacao, sugar, oregano, chilli, tomatoes and tomato paste. EXPERT / 30 minutes / 2A / 95 degrees / cap ON.
  5. Using the spatula stir through the red kidney beans. Replace lid and let stand for 15 minutes before serving with Greek yoghurt.

Credit: http://www.mycookexpert.com.au

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