Salter EK1908, Руководство пользователя

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Ingredients
500g minced beef
400g kidney beans
400g chopped tomatoes
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, finely chopped
2 tsp tomato puree
1 tsp chilli powder
1 tsp marjoram
1 tsp cumin
1 tsp paprika
300ml beef stock
1 tsp olive oil
Pinch of sugar
Method
Preheat the multi cooker to 120°C.
Heat the oil, brown the onions and minced beef, then add the garlic and red
pepper; cook until soft. Add the paprika, cumin and chilli powder, to taste.
More can be added later if desired. Turn up the heat to 180°C and add 300ml
beef stock, marjoram, sugar and tomatoes; stir well. Add the tomato puree and
continue to stir. Bring to the boil, then turn the heat down to 130°C and secure the
lid. Cook for approximately 20 minutes, stirring occasionally. Drain the kidney beans
and add them to the multi cooker. Bring to the boil, then simmer for a further 10
minutes with the lid off. Replace the lid and cook for a further 10 minutes at 140°C.
Serve with boiled rice.
Beef Chilli
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