the Breville Test Kitchen
Chili Con Carne
the Paradice™ 9
+3 more appliances
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 onionpeeled and halved
1 carrotpeeled and cut into 3 pieces
4 cloves garlicpeeled
900 g beef brisketcut into 2.5cm pieces
1 tbsp olive oil
794 g can crushed tomatoes
1 cup (240 ml) beef stock
To serve
200 g cheddar cheese
Cooked rice
1 cup (240 g) sour cream
100 g pickled sliced jalapeño peppers
Cilantro leaves
100 g corn chips
Instructions
- 1
Place the ancho chilies in a small frying pan over medium-high heat and toast for 2 minutes on each side.
- 2
Carefully 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.
- 3
Carefully return the blade to the bowl and add the onion, carrot and garlic and process until finely chopped. Remove and set aside.
- 4
Carefully 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.
- 5
Place 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.
- 6
Assemble 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.
- 7
Spoon the chili con carne over rice, top with the cheese, jalapeños, sour cream and cilantro. Serve with corn chips.