Chili Con Carne
Breville Test Kitchen

Breville Test Kitchen

Chili Con Carne

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.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


1 hr total time

25 mins active time


Serves 8



  • dried ancho chili icon
    2 dried ancho chilies
  • cumin seeds icon
    1 tbsp cumin seeds
  • dried oregano icon
    1 tsp dried oregano
  • cayenne pepper icon
    ½ tsp cayenne pepper
  • smoked paprika icon
    1 tsp smoked paprika
  • kosher salt icon
    1 tsp kosher salt
  • onion icon
    1 onion

    peeled and halved

  • carrot icon
    1 carrot

    peeled and cut into 3 pieces

  • clove garlic icon
    4 cloves garlic


  • beef brisket icon
    2 lb beef brisket

    cut into 1-inch pieces

  • olive oil icon
    1 tbsp olive oil
  • can crushed tomatoes icon
    28 oz can crushed tomatoes
  • beef stock icon
    1 cup (8 fl oz) beef stock

To serve

  • cheddar cheese icon
    7 oz cheddar cheese
  • cooked rice icon
    Cooked rice
  • sour cream icon
    1 cup (8½ oz) sour cream
  • pickled sliced jalapeño peppers icon
    3½ oz pickled sliced jalapeño peppers
  • cilantro leaves icon
    Cilantro leaves
  • corn chips icon
    3½ oz corn chips


  • 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.
Main course

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