Breville Test Kitchen
Chilli Con Carne
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.
the Paradice™ 9
+3 more appliances
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 onionpeeled and halved
1 carrot
4 cloves garlicpeeled
900 g beef brisketcut 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.