Hearty Beef and Bean Chili

Thermomix recipe: Hearty Beef and Bean Chili. Ready in 90 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 20 g olive oil
• 1 large onion (approx. 180 g), quartered
• 2 cloves garlic, peeled
• 500 g ground beef
• 1 tsp salt, plus more to taste
• ½ tsp black pepper, plus more to taste
• 30 g tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (optional, for heat)
• ¼ tsp smoked paprika
• 150 ml dark beer (or beef broth for alcohol-free)
• 400 g canned crushed tomatoes
• 200 ml water
• 1 tsp beef bouillon paste
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tsp unsweetened cocoa powder
• 1 tbsp apple cider vinegar
• 400 g canned kidney beans, rinsed and drained
• 1 tbsp Worcestershire sauce

Instructions

1. Place onion and garlic in the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add 20 g olive oil to the bowl. Sauté 5 min / 120°C / Speed 1.
3. Add 500 g ground beef, 1 tsp salt, and ½ tsp black pepper. Cook 10 min / 120°C / Reverse / Speed 1, breaking up the beef with the spatula through the lid opening during the first few minutes to ensure it crumbles well.
4. Add 30 g tomato paste, 2 tbsp chili powder, 1 tsp ground cumin, ½ tsp dried oregano, ¼ tsp cayenne pepper (if using), and ¼ tsp smoked paprika to the bowl. Cook 3 min / 120°C / Reverse / Speed 1.
5. Pour in 150 ml dark beer (or beef broth) and stir to deglaze the bottom of the bowl. Add 400 g canned crushed tomatoes, 200 ml water, 1 tsp beef bouillon paste, 1 tbsp maple syrup, 1 tbsp soy sauce, 1 tsp unsweetened cocoa powder, and 1 tbsp apple cider vinegar. Cook 45 min / 95°C / Reverse / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation and prevent splattering.
6. Pause the machine. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency and add a splash more water if desired.
7. Add 400 g rinsed and drained kidney beans to the bowl. Continue cooking 10 min / 95°C / Reverse / Speed 2, with the simmering basket on the lid.
8. Add 1 tbsp Worcestershire sauce. Stir 1 min / 90°C / Reverse / Speed 1 to combine and settle the chili, preventing any sticking.
9. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with your favorite toppings.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.