Spicy Beef Chili

Thermomix recipe: Spicy Beef Chili. Ready in 65 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 30 g olive oil
• 1 large yellow or red onion (approx. 200-250 g), quartered
• 8 garlic cloves (approx. 24-32 g)
• 907 g ground beef (80% lean, 20% fat)
• 1 teaspoon kosher salt, plus more to taste
• 170 g tomato paste (6-ounce can)
• 8 g sweet paprika (1 tablespoon)
• 4 g chipotle powder (2 teaspoons)
• 4 g ground cumin (2 teaspoons)
• 4 g garlic powder (2 teaspoons)
• 4 g onion powder (2 teaspoons)
• 4 g mustard powder (2 teaspoons)
• 4 g hot smoked paprika (2 teaspoons)
• 1 g cayenne powder (½ teaspoon)
• 1 g ground cinnamon (½ teaspoon)
• 0.5 g ground cloves (¼ teaspoon)
• 500 g beef stock

Instructions

1. Add onion, cut into quarters, and garlic cloves to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add 30 g olive oil. Sauté 5 min / 120°C / Speed 1.
3. Add 907 g ground beef and 1 teaspoon kosher salt to the mixing bowl. Cook 10 min / 120°C / Reverse / Speed 1, using the spatula to break up the beef through the lid opening if needed, until crumbly and cooked through. If desired, drain any excess fat through the simmering basket.
4. Add 170 g tomato paste, 8 g sweet paprika, 4 g chipotle powder, 4 g ground cumin, 4 g garlic powder, 4 g onion powder, 4 g mustard powder, 4 g hot smoked paprika, 1 g cayenne powder, 1 g ground cinnamon, and 0.5 g ground cloves to the bowl. Cook 3 min / 100°C / Reverse / Speed 1 to toast the spices and cook out the raw tomato paste flavor.
5. Add 500 g beef stock. Place the simmering basket on top of the mixing bowl lid instead of the measuring cup to allow for evaporation and prevent splatter. Cook 25 min / 95°C / Reverse / Speed 2.
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 thickness and adjust liquid if needed. Continue cooking 10 min / 95°C / Reverse / Speed 2, with the simmering basket on the lid.
7. To settle the chili and prevent sticking, cook 2 min / 90°C / Reverse / Speed 1.5. Taste and adjust seasoning with additional salt if necessary.
8. Serve hot with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro.

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