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35
RECIPES
SPICY BEEF AND BLACK BEAN CHILI
Serves 6–8
INGREDIENTS
1 tablespoon olive oil
2 medium onions, finely chopped
1 medium carrot, finely chopped
1 red capsicum, finely chopped
6 cloves garlic, minced
1 jalapeno chili, minced
1kg minced beef
1½ teaspoons sea salt, more as needed
2 teaspoons chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon dried oregano
2 x 400g can diced tomatoes
2 x 400g cans black beans, drained and rinsed
METHOD
1. Heat oil in a large Dutch oven over
medium-high heat until it shimmers.
Add onions, carrot and capsicums;
season with salt and saute until brown,
about 6 minutes. Add garlic and chilies;
saute 1 minute.
2. Add minced beef, salt, chili powder,
cumin, coriander and oregano to pot.
Saute until brown, breaking up clumps,
about 5 minutes. Drain off excess fat,
if desired.
3. Add remaining ingredients and stir
to combine.
4. Position the wire rack in the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to the SLOW COOK
function. Select ‘HI’ for 4 to 6 hours or
‘LO’ for 6 to 8 hours. Press the START/
CANCEL button to activate.
5. When preheating has completed, place
covered Dutch oven on the wire rack
and cook until chili has thickened and
flavors are well combined.
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