Chili con carne
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28 rates
Preparation : 15 min
Cooking : 1 h 45
Total time : 2 h Rest : 0 min
8 people
3 onions
3 garlic cloves
1 kg of beef
1 tbsp of olive oil
800 g of kidney beans
1200 g of chopped tomatoes
2 beef bouillon cubes
250 ml of hot water
15 g of chili powder
5 tsp of Mexican spices
8 drops of tabasco
200 g of corn
1 pinch of salt
1 pinch of pepper
Associated products
RECIPE STEPS
1
Peel and finely chop the onions and garlic. Cut the beef into small cubes.
- 3 onions
- 3 garlic cloves
- 1.2 kg of beef
2
Preheat the cocotte on medium heat on a stove with a drizzle of olive oil, without the lid.
In the meantime, dissolve the beef bouillon cubes in hot water, set aside.
- 1 tbsp of olive oil
- 2 beef bouillon cubes
- 250 ml of hot water
3
Place the cubes of meat in the cocotte and sauté them for 20 minutes, stirring regularly with a wooden spoon to nicely brown each side.
- 1.2 kg of beef
4
Add the onions and garlic and continue cooking for 5 minutes until the onions are translucent.
- 3 onions
- 3 garlic cloves
5
Remove the cocotte from the stove and place it on its pre-installed stand on the Cook Expert. Add the kidney beans, chopped tomatoes, chili, Mexican spices, Tabasco, and beef broth.
- 800 g of kidney beans
- 1200 g of chopped tomatoes
- 15 g of chili powder
- 5 tsp of Mexican spices
- 2 beef bouillon cubes
6
Cover the cocotte and run the program. Stir occasionally.
Simmering
01:20:00 / / 110°C
7
At the end of cooking, add the corn and adjust the seasoning if necessary before serving.
- 200 g of corn
- 1 pinch of salt
- 1 pinch of pepper
© Magimix 2021 © Aurélie Desgages
1 comment
this worked really well. I added 1 tsp ground cumin and 1 tsp cinnamon in place of the Mexican spice. And extra chilli to make it spicier.