Chunky Beef Chilli

A good Chilli is a glorious thing!!!  There are 100's of recipes out there for Chilli - some made with mince, some made with chunks of beef - some slow cooked, some fast cooked.  Some (lord forbid) even made with other kinds of meat - such as chicken.  It all really boils down to personal preference.

There are different ways you can eat your Chilli as well - in a bowl garnished with toppings of your choice, or rolled up in a tortilla with cheese, like a burrito!  As I said, it all boils down to personal preference.

This week I decided to make a fast cooked chilli with chunks of steak in it.

I am sure I am cutting of my nose to spite my face here - but this recipe for Chilli is made using the Thermomix.  That is not to say that you can't "adapt" the recipe and cook it on the stovetop.

As a side note, I cannot tell you how much I love the Thermomix at the moment.  It truly is a time saver - it either cooks the meal totally for you - or allows you to multi task and do other things while it makes a component of the meal for you.  Last night I made two dishes - a soup for lunch today and the Chilli.  The night before I made mashed potato and then a gravy in it (let me tell you making gravy in the TM is sooo easy!!!).

Anyway back to the chilli.....

Chunky Beef Chilli
Adapted from Meat on the Menu - Thermomix Cookbook

Serves 4

5 cloves garlic
20g olive oil (approx 1 tbs)
1 tsp ground cumin
1 tbs sweet paprika
2 tbs ground turmeric
1/2 tsp cinnamon
1 tsp ground coriander
1/2 tsp chilli flakes (or to taste)
1 tbs concentrated vegetable stock
sea salt to taste
50g tomato paste (approx 1 1/2 tbs)
400g can chopped tomatoes
1 tbs brown sugar
600-750g rump steak cut into cubes *
400g kidney beans, drained and rinsed
1 1/2 tbs BBQ sauce **

Place the garlic and onions into the TM bowl and chop for 5 seconds on speed 6.

Add oil and dry spices, and saute for 3 minutes at 100 degrees on speed 1.

Add salt, tomato paste, tomatoes, sugar, stock and beef.  Cook for 15 - 20 minutes at 100 degrees on reverse and speed 1.

Add the kidney beans and heat through for 2 minutes at 100 degrees on reverse and speed 1.

* Do not substitute a cheaper cut - you want a tender cut of meat, as you are cooking for a short time)

** I added the BBQ sauce to sweeten the chilli as I was serving children.  Add either more chilli flakes, or add some cayenne pepper if you like a more spicy chilli.

I like to eat my chilli in a bowl topped with grated cheese, sour cream and extra hot chilli sauce.  I then use a rolled up tortilla as a scoop/spoon!!!

I must say I was very impressed with this chilli - not only was it easy to make, but it was very tasty.  "The Darlings" gobbled it all up too - so it must have been good.

I must apologise for the lighting in the photos - Mr. CCC has decided to change over all our lightbulbs to more energy efficient bulbs - and they just don't give out the same amount of light as those other energy devouring ones did.  He did add some LED lights under my counter -so that is what gives some of the photos that "disco" look!!!.

Next week - Chilli cooked in the slow cooker.

So tell me Dear Reader how do you like to eat your Chilli?  In a bowl or rolled up in a Burrito??  Do you have a favourite recipe you would like to share??