25
Ingredients
800 grams minced beef (tip:
vegetarians can use soya mince
instead of minced beef. Soak the
soya mince in vegetable stock as per
the instructions on the pack.)
2 large onions
1 clove of garlic 1 heaped teaspoon
cumin
2 teaspoons chilli powder
3 large tins of tomatoes
2 small tins of kidney beans
1 cinnamon stick
Salt and pepper Oil for frying
Ingredients
6 Frankfurters
200 grams cornflour
1 tablespoon sugar
10g baking powder
1 teaspoon salt
1 teaspoon chilli powder
75 ml oil
175 ml milk
2 eggs Long wooden skewers
Oil for deep-frying
Chilli Con Carne
Serves 4
Corn Dogs
Method
1. Chop the onions and garlic into small pieces.
2. Set the multi-cooker to level 5 (Frying/Roasting).
3. When the multi-cooker is hot, put the oil in the cooking
bowl.
4. Add the mince and brown.
5. Then add the finely-chopped onions and garlic and fry
them too.
6. Add the tomatoes, cumin, chilli powder and cinnamon.
7. Reduce the temperature to level 3 (Cooking/Fondue),
cover with the glass lid and allow the chill con carne to
simmer for about 1.5 hours.
8. After 1.5 hours, drain the kidney beans and add them to
the chill con carne.
9. Cover with the glass lid and allow the chilli to simmer
with the kidney beans for another 30 minutes.
10. Finally, season with salt and pepper.
Method
1. Put 1 sausage on each wooden skewer.
2. Set the multi-cooker to the “Deep-frying” level and put
the oil in the cooking bowl.
3. Combine the eggs, milk and oil.
4. Then add the cornflour, sugar, baking powder, salt and
chilli powder.
5. The batter should have a silky consistency and not be
too liquid.
6. Turn the skewered sausages in the batter and then
deep-fry them in the pre-heated oil until the batter is
golden-brown on the outside.
7. Allow the finished corn dogs to drain on kitchen roll.
