the Breville Test Kitchen

Chili Con Carne

Name: Chili Con Carne
Cook time: 1500 s
Total time: 3600 s
Yield: Serves 8
Ingredients: 2 dried ancho chilies; 1 tbsp cumin seeds; 1 tsp dried oregano; ½ tsp cayenne pepper; 1 tsp smoked paprika; 1 tsp kosher salt; 1 onion - peeled and halved; 1 carrot - peeled and cut into 3 pieces; 4 cloves garlic - peeled; 2 lb beef brisket - cut into 1-inch pieces; 1 tbsp olive oil; 28 oz can crushed tomatoes; 1 cup (8 fl oz) beef stock; 7 oz cheddar cheese; Cooked rice; 1 cup (8½ oz) sour cream; 3½ oz pickled sliced jalapeño peppers; Cilantro leaves; 3½ oz corn chips

This is rich, fragrant, authentic chili made from scratch in 1 hour. The Breville Food Processor freshly grinds the spices, then chops the beef and veggies…all with the flick of a 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:

2 dried ancho chilies
1 tbsp cumin seeds
1 tsp dried oregano
½ tsp cayenne pepper
1 tsp smoked paprika
1 tsp kosher salt
1 onion
peeled and halved
1 carrot
peeled and cut into 3 pieces
4 cloves garlic
peeled
2 lb beef brisket
cut into 1-inch pieces
1 tbsp olive oil
28 oz can crushed tomatoes
1 cup (8 fl oz) beef stock

To serve

7 oz cheddar cheese
Cooked rice
1 cup (8½ oz) sour cream
3½ oz pickled sliced jalapeño peppers
Cilantro leaves
3½ oz 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 chilies, 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 ground 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 chili 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 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. Remove and set aside.
7Spoon the chili con carne over rice, top with the cheese, jalapeños, sour cream and cilantro. Serve with corn chips.