Beef Chili
Hearty, deep red chili with ground beef, kidney beans and tomatoes, topped with cheddar and sour cream.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
A big pot of chili is the answer to game days, chilly evenings and feeding a crowd. This one is the classic American style: ground beef, red kidney beans and tomatoes in a thick, deep red sauce seasoned with chili powder, cumin, oregano and smoked paprika, warm rather than fiery.
The Thermomix® TM7™ chops the onion, bell pepper and garlic, browns the beef at 160°C (320°F) and then lets everything simmer on reverse for half an hour while you set out the toppings. Pile on shredded cheddar, sour cream and green onions, and serve a square of cornbread on the side.
Made in the Thermomix® TM7™
Beef Chili
Makes: About 1.6 L (6 1/2 cups)
- Prep15 min
- Cook55 min
- Total1 h 10 min
- Serves6
Ingredients
To serve
Instructions
- Place the onion, bell pepper, garlic and jalapeño in the mixing bowl and chop 4 sec/speed 5. Scrape down the sides, add the oil and sauté 5 min/120°C (250°F)/speed 1.
- Add the ground beef in small pieces. Place the simmering basket on the lid instead of the measuring cup and brown 8 min/160°C (320°F)/reverse/speed 1. Halfway through, break up any large clumps with the spatula.
- Add the chili powder, cumin, oregano, paprika, cayenne and salt and sauté 1 min/120°C (250°F)/reverse/speed 1.
- Add the diced tomatoes, tomato sauce, tomato paste, beans, broth and brown sugar. With the simmering basket on the lid, cook 35 min/100°C (212°F)/reverse/speed soft, until thick.
- Taste and adjust the salt and heat. Let the chili rest 5 minutes.
- Serve in bowls topped with cheddar, sour cream and green onions, with cornbread on the side.
Tips
- Want it thicker? Cook 10 min/100°C (212°F)/reverse/speed soft more with the simmering basket on the lid, so more steam escapes.
- Bake a box of cornbread mix in the oven while the chili simmers, and dinner is ready at the same time.
- Chili tastes even better the next day. It keeps 4 days in the fridge and 3 months in the freezer.
- Swap half the beef for ground turkey, or use one can of kidney beans and one of black beans (add the second can only if the bowl stays under 2 liters).
