Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Chilli Con Carne

Posted by Bee & John on May 8, 2010 at 4:07 AM

5 Ticks of Yum

So easy :-)  Easier than normal actually... why? John made it for me LOL

dare I say yum? It does seem to be a bit repetitive.... yum, yum, yum...

When it is cooked, pop the Chilli Con Carne in the thermoserver to keep warm, then cook the rice. Specially nice! Why? The rice is cooked with chilli-con-carne flavoured water... AND cooking the rice, washes the sauce away LOL.

NOT FATTY at ALL if you make your own mince - we had some lovely lean oyster blade steak!! up to 400g of meat can be minced at a time.

Flavour increases in time, our leftovers were used as fillings for our Buttermilk Bread!


LESSON: the turbo minced the Oyster Blade steak very fine with only 2 seconds worth of bursts with the turbo. Gentle with the turbo if you want it chunkier.

HINT: don't use the chilli seeds if you don't want it hot (spicy hot) - that is where the heat is. Just using the chilli skin will make it tasty, not hot :-)

Categories: Mains