Breville Test Kitchen

Chilli Con Carne

Name: Chilli Con Carne
Cook time: 1500 s
Total time: 3600 s
Yield: Serves 8
Ingredients: 2 dried ancho chillies; 1 tbsp cumin seeds; 1 tsp dried oregano; ½ tsp cayenne pepper; 1 tsp smoked paprika; 1 tsp coarse salt; 1 onion - peeled and halved; 1 carrot; 4 cloves garlic - peeled; 900 g beef brisket - cut into 2.5cm pieces; 1 tbsp olive oil; 2 x 400 g can crushed tomatoes; 1 cup (250 ml) beef stock; 200 g cheddar cheese; Cooked rice; 1 cup (240 g) sour cream; 100 g pickled sliced jalapeño peppers; Coriander leaves; 100 g corn chips

This is rich, fragrant, authentic chilli made from scratch in 1 hour. The Breville Food Processor freshly grinds the spices, then chops the beef and veggies…all with a flick of the blade. Great for using up any leftover steak in the fridge. Spice up your life, one bowl at a time.

1 hr total time

25 mins active time

Easy

Serves 8

Ingredients

Measurements:

For the chilli

2 dried ancho chillies
1 tbsp cumin seeds
1 tsp dried oregano
½ tsp cayenne pepper
1 tsp smoked paprika
1 tsp coarse salt
1 onion
peeled and halved
1 carrot
4 cloves garlic
peeled
900 g beef brisket
cut into 2.5cm pieces
1 tbsp olive oil
2 x 400 g can crushed tomatoes
1 cup (250 ml) beef stock

To serve

200 g cheddar cheese
Cooked rice
1 cup (240 g) sour cream
100 g pickled sliced jalapeño peppers
Coriander leaves
100 g corn chips

Instructions

1Place the ancho chilies in a small frying pan over medium-high heat and toast for 2 minutes on each side.
2Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the toasted ancho chillies, cumin seeds, oregano, cayenne, paprika and salt and process until ground. Remove and set aside.
3Carefully return the blade to the bowl and add the onion, carrot and garlic and process until finely chopped. Remove and set aside.
4Carefully return the blade to the bowl and add half the beef and process until minced to your liking. Transfer to a mixing bowl and repeat with the remaining beef.
5Place a large saucepan over high heat. Add the oil and chopped vegetables and cook, stirring for 3 minutes, or until slightly softened. Add the beef and cook, stirring for 5 minutes, or until browned. Add the chilli mixture and continue cooking for 3 minutes, or until fragrant. Add the tomatoes and stock and bring to a boil. Reduce the heat and simmer, stirring occasionally for 20 minutes, or until thickened.
6Assemble the processor with the grey spindle and yellow reversible shredder, with the coarse side up in the bowl and shred the cheese.
7Spoon the chilli con carne over rice, top with the cheese, jalapeños, sour cream and coriander. Serve with corn chips.