Dinner · THE RIGHT TOOL FOR THE JOB
Beef & red-bean chilli
A rich, gently spiced chilli with sweet potato cooked in the same pot.
- Serves
- 4 generously
- From scratch
- 75 min
- Bimby
- Not needed
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 600 g lean beef mince
- 150 g onions, diced
- 250 g red peppers, diced
- 400 g sweet potatoes, peeled, 1.5 cm cubes
- 6 g garlic, chopped
- 20 ml olive oil
- 800 g tinned chopped tomatoes
- 480 g cooked red kidney beans, drained weight, rinsed
- 200 ml beef stock, preferably unsalted
- 3 g ground cumin
- 2 g sweet smoked paprika
- 1 g chilli flakes
- 10 g coriander, chopped
- 2 g salt
Method
Brown well
Large heavy casserole
Heat oil over medium-high heat. Brown beef in two batches, about 5 minutes each, breaking up lumps. Transfer to a plate.
Start the sauce
Same casserole
Cook onion and pepper for 7 minutes. Add garlic, cumin, paprika and chilli for 1 minute. Pour in stock and scrape up the fond.
Simmer
Same casserole
Return beef; add tomatoes and sweet potato. Simmer partly covered for 25–30 minutes, stirring, until sweet potato is tender. Add a splash of water if too thick.
Finish
Same casserole
Add cooked red beans and simmer for 8 minutes. Check mince reaches 75°C for 30 seconds. Season with salt and coriander. Serve as a complete bowl; adjust chilli at the table if preferred.
Kitchen notes
Use tinned or fully cooked kidney beans, never raw dried beans in this method. Freeze in portions for up to 3 months. Vegetarian version: replace beef with 500 g drained cooked lentils and use vegetable stock; add lentils with the beans.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.