Lee's Chilli Con Carne
This is my normal chilli con carne, that I cooked in the thermomix last week as we had a birthday party and I had to cook a lot of food, while this was cooking I was making other stuff. I used the bolognaise sauce in the EDC for the timing of the cooking
This is my normal chilli con carne, that I cooked in the thermomix last week as we had a birthday party and I had to cook a lot of food, while this was cooking I was making other stuff. I used the bolognaise sauce in the EDC for the timing of the cooking
- sour cream
- 1 kg beef mince
- 3/4 onion
- evoo for sauteeing
- beef stock concentrate
- 1 tbspn tomato paste
- 1 can tinned tomatoes
- 2 x 45g kidney beans
- 1 jar nacho or taco sauce - mild or medium
- 1 chilli con carne masters seasoning
- chillis to taste either fresh or jar
- chives - to decorate
- corn flour to thicken - only if required
- Carbohydrate 10.2615 g
- Cholesterol 733.4 mg
- Fat 207.2825 g
- Fiber 1.40250003933907 g
- Protein 174.3715 g
- Saturated Fat 81.24665 g
- Serving Size 1 1 Recipe (1142g)
- Sodium 697.9 mg
- Sugar 8.85899996066093 g
- Trans Fat 30.8939 g
- Calories 2654 calories
Step-by-step
- Place onion in the TM bowl chop for 3 seconds speed 7
- pour enough EVOO in bowl for sauteing onion
- Saute for 100oC for 3 minutes
- add mince, breaking up as you go so that it doesn't stay in lumps when cooking
- Cook at 100oC on REVERSE - SPEED SOFT for 10 minutes.
- Add remaining ingredients EXCEPT SOUR CREAM and cook for a further 8 minutes at 100oC on REVERSE - SPEED SOFT
- take out of bowl and serve with steamed rice, sour cream and chives on top
Breaking up beef mince thoroughly as it hits the hot oil prevents the meat from binding into dense, uneven clumps during the initial ten-minute cooking phase at 100 degrees Celsius. Ground meat naturally contracts when exposed to heat, so dispersing the pieces immediately ensures every morsel browns evenly and absorbs the surrounding aromatics. Historically evolving from frontier outposts and Texas cook-off traditions into a global comfort food staple, this spiced meat stew relies heavily on long simmering times to meld disparate ingredients into a cohesive whole.
Batch cooking presents distinct chemical advantages for dishes containing tomato paste and beef stock concentrate because resting allows complex flavors to deepen significantly. Stored properly in an airtight container within the refrigerator, this cooked beef mixture maintains optimal quality for up to four days, while extended preservation in a standard freezer safely extends its usable lifespan to three months. Freezing actually benefits the overall texture by allowing the kidney beans and ground beef to fully saturate in the mild taco sauce and seasonings without breaking down chemically.
Reheating frozen portions requires gentle, gradual heat distribution to prevent the dairy fats in the sour cream garnish from separating if added too early. Thawing the container overnight in the refrigerator before transferring the contents to a heavy-bottomed saucepan over medium-low heat guarantees even warming throughout. Adjusting the final consistency with a slurry of corn flour mixed with cold water helps bind excess moisture if the tinned tomatoes release too much liquid during the thawing process.
