Nutrition Facts
4 servings
4
Chili con carne in a blender: the easy recipe
Prepare a delicious chili con carne with your kitchen appliance, a comforting tex-mex recipe. This spicy dish, made with ground meat, red beans, and tomatoes, is perfect for a friendly and quick dinner.
For the base
1 Onion
2 cloves Garlic
1 Red bell pepper
20 Olive oil
500 Ground beef
1 Paprika
1 Cumin
1 pinch Pepper
For the sauce
400 Canned crushed tomatoes
150 Tomato sauce
200 Red beans (precooked)
1 Salt
1 Brown sugar
Directions
1
Prepare the vegetables. Place the onion, garlic, and red bell pepper in the mixing bowl. Blend for 5 seconds at speed 5. Scrape down the sides of the bowl. Add the olive oil and sauté for 5 minutes at 120°C at speed 1.
2
Add the meat. Pour the ground meat into the bowl, along with the paprika, cumin, and chili powder. Cook for 8 minutes / 100°C / reverse direction / spoon speed.
3
Prepare the sauce. Incorporate the crushed tomatoes, tomato puree, salt, and brown sugar. Simmer for 20 minutes at 100°C on reverse mode at spoon speed, placing the steam basket on the lid to prevent splatters.
4
Add the beans and corn. Pour in the red beans and corn. Continue cooking for 5 minutes / 100°C / reverse direction / spoon speed.
5
Enjoy! Serve hot, accompanied by rice, tortillas, or simply with a touch of fresh cream and fresh cilantro.
Ingredients
For the base
1 Onion
2 cloves Garlic
1 Red bell pepper
20 Olive oil
500 Ground beef
1 Paprika
1 Cumin
1 pinch Pepper
For the sauce
400 Canned crushed tomatoes
150 Tomato sauce
200 Red beans (precooked)
1 Salt
1 Brown sugar
Directions
Directions
1
Prepare the vegetables. Place the onion, garlic, and red bell pepper in the mixing bowl. Blend for 5 seconds at speed 5. Scrape down the sides of the bowl. Add the olive oil and sauté for 5 minutes at 120°C at speed 1.
2
Add the meat. Pour the ground meat into the bowl, along with the paprika, cumin, and chili powder. Cook for 8 minutes / 100°C / reverse direction / spoon speed.
3
Prepare the sauce. Incorporate the crushed tomatoes, tomato puree, salt, and brown sugar. Simmer for 20 minutes at 100°C on reverse mode at spoon speed, placing the steam basket on the lid to prevent splatters.
4
Add the beans and corn. Pour in the red beans and corn. Continue cooking for 5 minutes / 100°C / reverse direction / spoon speed.
5
Enjoy! Serve hot, accompanied by rice, tortillas, or simply with a touch of fresh cream and fresh cilantro.
Notes
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EN