Classic Chili con Carne
This quick and easy ground beef, tomato, and kidney bean chili is totally foolproof and guaranteed to be a hit with the whole family!
Servings: 4
Calories: 489kcal
Equipment
- Thermomix
- Spatel
- Pfanne
- Schneidebrett und Messer
Zutaten
- 500 g Ground beef (approx. 17.5 oz)
- 2 Red onions
- 3 Garlic cloves
- 2 Bell peppers
- 50 g Tomato paste (approx. 2 oz)
- 15 g Olive oil (approx. 0.5 oz)
- 600 g Diced tomatoes canned (approx. 21 oz)
- 100 g Water (approx. 3.5 oz)
- 1 Dose Kidney beans
- 1 Dose Sweet corn small can
- 20 g Dark chocolate (approx. 0.5 oz)
- 1 tsp Sweet paprika
- 1 tsp Hot paprika
- 1 tsp Ground cumin
- 1-2 tsp Chili powder
- 1 cube Beef broth
- Salt To taste
- Black pepper To taste
Zubereitung
Prep Work:
- 2 Bell peppersWash and seed the bell peppers, then chop them into large pieces.
- 2 Red onions, 3 Garlic clovesPeel the onions and garlic, then cut the onions into quarters.
- 1 Dose Kidney beans, 1 Dose Sweet cornRinse the kidney beans thoroughly under cold running water. Drain the corn in a colander.
Instructions:
- 2 Red onions, 3 Garlic clovesAdd the onion and garlic cloves to the mixing bowl and chop 5 sec / speed 5. Scrape down the sides with the spatula and repeat if needed.
- 2 Bell peppersAdd the bell pepper pieces to the mixing bowl and chop 2 sec / speed 5.
- 15 g Olive oilAdd olive oil and sauté 5 min / 120°C (250°F) / speed 1.
- 50 g Tomato pasteAdd the tomato paste to the mixing bowl and cook 3 min / 120°C (250°F) / speed 1.
- 600 g Diced tomatoes, 100 g Water, 1 tsp Sweet paprika, 1 tsp Hot paprika, 1 tsp Ground cumin, 1-2 tsp Chili powder, 1 cube Beef brothNow add the canned diced tomatoes, water, sweet paprika, hot paprika, ground cumin, chili powder, and beef broth. Let it simmer for 20 min / 100°C (210°F) / speed 1.
- 500 g Ground beefMeanwhile, brown the ground beef in a skillet over medium-high heat.
- 500 g Ground beef, 1 Dose Kidney beans, 1 Dose Sweet corn, 20 g Dark chocolateOnce the timer goes off, add the browned ground beef, kidney beans, corn, and dark chocolate. Give it a quick stir with the spatula and cook for another 5 min / 100°C (210°F) / reverse mode / gentle stir setting.
- 1-2 tsp Chili powder, Salt, Black pepperSeason to taste with salt and pepper. Add a bit more chili powder if you want an extra kick!
- Garnish with fresh cilantro or parsley and serve hot!
Notes
- Instead of dark chocolate, you can also use 1 tsp of ground cinnamon. It adds a wonderfully cozy warm flavor and a subtle touch of sweetness to your chili.
- Chili con Carne pairs great with so many sides—try serving it over fluffy rice, with warm tortillas, a crisp side salad, or just some crusty bread.
