• 2 tablespoons vegetable oil
  • 2 medium onions, diced
  • 1 red capsicum, diced
  • 1 jalapeno chilli, seeded, finely chopped
  • 4 cloves garlic, crushed
  • 1kg beef mince
  • 2 tablespoons tomato paste
  • 1 tablespoon dark brown sugar
  • 2 teaspoons sea salt
  • ½ teaspoon chilli Rakes
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 1 stick cinnamon
  • l bayleaf
  • 2 x 400g cans kidney or black beans, drained, rinsed 800g can diced tomatoes
  • ½ cup (125ml) water

Suggested toppings:  Shredded cheddar, chopped coriander, sour cream, chopped green onions


  1. Select SAUTE, HI heat, and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions, capsicum, and jalapefio chilli. Saute until softened, 5-7 minutes, then add the garlic and cook for another minute.
  2. Add the beef mince and cook, using a wooden spoon to break up the chunks, until no longer pink, about 10 minutes. If desired, drain off any excess fat.
  3. Add tomato paste, brown sugar, salt, chilli Rakes, cumin, coriander and oregano and cook, stirring constantly, for 2 minutes. Add remaining ingredients and stir well to combine.
  5. When cooking has completed, open the lid and select REDUCE and desired heat level. Cook until chilli thickens to desired consistency, 5-10 minutes. Serve immediately with desired toppings.

Tip: For a spicier chilli, do not remove seeds from jalapeno.