Comforting and filling recipe with perfect portion of chili.
Ingredients
7.5 OZ / 210 G onions
3 EA garlic cloves
6 TBSP vegetable oil
21 OZ / 600 G mixed beef and pork mince
26.5 OZ / 750 G chopped tomatoes
3 TBSP tomato puree
1.5 TSP salt
1/4 TSP pepper
3 TSP sweet paprika powder
5.25 OZ / 150 G sweetcorn
10.5 OZ / 300 G kidney beans
1.5 TSP ground cumin
3 DROPS Tabasco sauce
Directions
Peel and halve the onions and garlic, and add both ingredients into the mixing bowl.
With the measuring cup in place, chop for 8 seconds / speed 6.
Use the spatula to scrape down the inside of the mixing bowl.
Add 3 tablespoons of oil, remove the measuring cup and sauté for 3 minutes using the Sauté button.
Add half of the minced meat, remove the measuring cup and sauté for 7 minutes using the sauté button. Remove the meat and set aside.
Add 3 tablespoons of oil and the remaining minced meat to the empty mixing bowl. Remove the measuring cup and sauté for 7 minutes using the sauté button.
Add the meat mixture back into the bowl together with tomatoes and tomato purée and season with 1½ teaspoons of salt, ¼ teaspoon of pepper and the paprika powder. Cook for 25 minutes / 212°F|100°C / speed 1 / reverse.
Rinse the sweetcorn and kidney beans, drain and add to the mixing bowl. Add cumin, Tabasco sauce and cook for 15 minutes / 194°F|90°C / speed 1 / reverse.
Before serving, season to taste with salt, pepper and tabasco sauce, depending on how hot you like it.
