Chili con carne

• 800 g beef
• 250 g cooked red kidney beans
• 3 tomatoes
• 3 onions
• 2 garlic cloves
• 2 peppers
• 1 chilli
• 5 tbsp olive oil
• 1 L beef stock
• Coriander
• Cumin
• Salt

Cut the meat into cubes. Chop the onion and the garlic. Peel, seed and cube the tomatoes. Slice the peppers and the chilli. Set the thermostat to 100°C in Simmer mode.

Pour the oil into the bowl. Brown the meat, add the onions, garlic, peppers, chilli, tomatoes and the spices. Add the stock. Stir thoroughly. Once it begins to boil, set the thermostat to 80°C in Keep Warm mode.

Cook with the lid closed for one hour. Add the red kidney beans 10 minutes before the end of cooking. Serve.