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Chilli Con Carne



6 portion(s)

Chilli Con Carne

  • 1 garlic clove, peeled
  • 200 grams onions, halved
  • 100 grams celery stalk, 4cm pieces
  • 40 grams olive oil
  • 2 level teaspoons chilli powder, or to taste, see note
  • 2 level teaspoons cumin seeds, whole
  • 1 can tomatoes, 440g
  • 2 heaped tablespoons tomato paste
  • 500 grams Beef mince
  • 1 can red kidney beans, 470g, drained and rinsed
  • 1 level teaspoon salt
  • 250 grams sour cream
  • 300 grams rice, boiled or steamed
  • 1 red onion
  • 1 avocado
  • 1 bunch coriander
  • Corn chips
  • 6
    Preparation 45min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Place garlic into mixing bowl and chop 3 sec/speed 7. Do not scrape mixing bowl.
  2. Add the celery and onion and chop for 3 seconds on speed 5.
  3. Add the chilli, cumin seeds and oil and sautee for 5 minutes/Varoma speed Gentle stir setting, without measuring cup.
  4. Add the beef and sautee for 5 minutes/Varoma/speed 2 Counter-clockwise operation, without measuring cup.
  5. Add the can of tomatoes, tomato paste and salt. Insert the measuring cup and cook for 15 minutes/100/speed 1 .
  6. Using the spatula, scrape the bottom of the bowl between the blades. Insert the measuring cup and cook for 15 minutes/100/speed 1 .
  7. Add the kidney beans and cook for 5 minutes/90/speed 2 .
  8. Serve over boiled rice (or baked potato), topped with sour cream, avocado, sliced red onion, and resh coriander with a few corn chips on the side.


Instead of just chilli powder you can use a combination of sweet or smokey paprika and chilli powder - or - paprika and a fresh red chilli added at step 1 - depending on your taste.

If it seems a little dry, add 100-200mls of water or liquid beef stock at Step 6.

If you want to take this up a notch of deliciousness, refrigerate the Chilli Con Carne overnight, then reheat it in a casserole dish in a 180 degree oven, removing the lid for the last 15-30 minutes.

Any left overs can be dolloped on nachos spread over an over proof dish, topped with refried beans and grated cheese and baked in a 180 degree oven for 20 minutes, then served with sour cream, guacomole and sliced red onion.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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