Hearty Chili con Carne

Hearty Chili con Carne

Student cuisine

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Cook Time

30 min

Servings

4

Difficulty

Easy

Prep Time

20 min

This Thermomix® recipe for Hearty Chili con Carne is ready in 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This hearty Chili con Carne from the Thermomix® is a hearty main course with ground beef, bell peppers, strained tomatoes and kidney beans. Preparation in the Thermomix® takes only 30 minutes and yields 4 servings. Ideal for student cuisine, for pre-cooking or as a quick, warm family meal. Due to the spicy seasoning, it is particularly suitable for lovers of hearty dishes.

Ingredients (13 ingredients)

  • 500 g Ground beef
  • 800 g Strained tomatoes
  • 250 g Bell peppers, red
  • 1 piece Garlic clove
  • 250 g Kidney beans (drained weight)
  • 140 g Corn (drained weight)
  • 1 piece Onion
  • 50 g Tomato paste
  • to taste Salt
  • 1 tsp Paprika powder, mild
  • 2 tbsp Olive oil
  • 0.25 tsp Cayenne pepper
  • 1 pinch Sugar

Preparation (7 steps)

1

Chop onion and garlic

Thermomix® Setting
3 sec/Speed 5, 3 sec/Speed 7

Peel 1 onion, halve and put in the mixing bowl. Chop 3 sec./level 5. Peel and add 1 large garlic clove. Chop 3 sec./level 7. Use the spatula to push everything down from the edge.

3
2

Sauté onion and garlic

Thermomix® Setting
3 min/248°F/Speed 1 120

Put 2 tablespoons of olive oil in the mixing bowl and sauté 3 min./120°C/level 1.

180
3

Fry ground meat

Transfer the sautéed onion-garlic mixture from the mixing bowl to a large pan with a high rim or a wide pot. Add 500 g ground beef (alternatively half beef / half pork) to the pan, mix with the onions and fry until crumbly over high heat. Add a good pinch of salt.

4

Season ground meat

When the ground meat is nicely browned, season with 1-2 tsp paprika powder, mild, and add 50 g tomato paste, briefly roasting both.

5

Add bell pepper

Add 1-2 bell peppers, red (approx. 250-300g total) cut into very small cubes, to the pan and sauté briefly.

6

Finish chili

Add 800 g strained tomatoes, 1 can of kidney beans (drained weight 250 g) and 1 can of corn (drained weight 140 g) to the pan. Season with 1/4 tsp cayenne pepper, salt and a pinch of sugar.

7

Let simmer

Let the Chili con Carne simmer covered for 20-25 minutes on medium heat, depending on how crunchy you want the vegetables.

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About this recipe

Chili con Carne, "Chili with meat", is a classic of Tex-Mex cuisine, the origins of which can be traced back to the 19th century. It is a dish that conveys warmth and security, and in my family it is an integral part of winter cuisine. I still remember the steaming pots that my grandma prepared, and the scent that filled the whole house. This recipe is a tribute to her version, adapted to the modern kitchen technology of the Thermomix®. The ingredients play a crucial role in the taste and texture of the chili. The ground beef forms the basis and provides the hearty note. Strained tomatoes give the dish a fruity acidity and a creamy consistency. The bell pepper contributes a slight sweetness and a crunchy bite, while the kidney beans and corn provide additional texture and a slightly nutty sweetness. The onion and garlic form the aromatic foundation, and the spices – paprika powder, cayenne pepper and a pinch of sugar – give the chili its characteristic spiciness and depth. When preparing in the Thermomix®, it is important to finely chop the onion and garlic to create an even base for the flavor. Sautéing in the Thermomix® ensures that the flavors are optimally released. The ground meat should be fried in a separate pan to achieve a nice browning and to prevent the meat from crumbling too much in the Thermomix®. The tomato paste is briefly roasted to reduce its acidity and intensify the taste. The bell pepper should be cut into small cubes so that it cooks quickly and blends well into the chili. For a vegetarian or vegan version, the ground beef can be replaced with soy granules or lentils. To make the chili even more aromatic, other spices such as cumin, oregano or smoked paprika powder can be added. If you like it spicier, you can increase the amount of cayenne pepper or add a fresh chili pepper. The Chili con Carne is traditionally served with a dollop of sour cream or yogurt, chopped spring onions and a piece of bread or tortilla chips. But it also goes well with rice or potatoes. A fresh salad or guacamole is suitable as a side dish. The Chili con Carne can be prepared and stored well. It can be stored in the refrigerator for up to three days or frozen. When reheating, it should be heated slowly to avoid burning. The aromas unfold even better when reheating, so it often tastes even better the next day.

Tags

#Meat #Hearty #Spicy #Warm #Cheap #Pre-cook #Fast

Allergens

  • Celery
  • Mustard

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