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Chili con carne

Preparation : 20 min Resting : -
Cooking : 55 min Equipment :
Difficulty :
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Serves 4 :
250 g (9 oz) beef
2 medium onions
1 small tin tomato purée
3 tbsp olive oil
Bouquet garni 
Cheddar cheese
500 g (18 oz) tin kidney beans
3 large tomatoes or 1 small tin peeled tomatoes
1 garlic clove d'ail 
Chilli powder
Salt and pepper
Tabasco sauce
1Peel the onions, slice them with the disc and cook gently in one tablespoon of hot oil. Add the crushed garlic, peeled tomatoes and tomato purée. Simmer for about 10 minutes.
2Mince the meat in the main bowl fitted with the main blade, using the pulse button. Heat the 2 remaining tablespoons of oil in a pan and brown the meat drain off any excess fat.
3Add the tomato mixture, salt and pepper, chilli powder, one drop of Tabasco sauce and the bouquet garni. Cover and cook for about 30 minutes.
4Next, add the kidney beans and simmer for 15 minutes. Whilst the Chilli is simmering grate the cheese using the grating disc. Check the seasoning, when ready to serve scatter with the grated cheese..
5Serve with extra grated Cheddar and Tabasco sauce.


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