AuthorHungry PandaCategoryMeatDifficultyIntermediateINGREDIENTS
800 g lean ground beef (or beef cut into strips)
400 g (1 tin) chilli beans with liquid
400 g (1 tin) kidney beans with liquid
400 g (1 tin) corn with liquid
400 ml (1 tin) stewed tomatoes / sauce
400 ml (1 tin) diced tomatoes (peeled)
100 g chopped green chillies
1 tbsp chilli powder
1 tsp ground cumin
¾ tsp ground paprika
1 tbsp ground white pepper
¼ tsp dried oregano
1 ¼ tbsp dry ranch dressing mix
⅓ cup chopped coriander
1 tbsp fresh lime juice
2 tbsp olive oil
1
Add the oil to your rice cooker inner bowl and heat using the SLOW COOK function. When hot add the beef and seal until brown (drain any excess fat).
2
Then add all the other ingredients (except the corn and beans) and mix together.
3
Keep the lid closed and cook for 30 minutes then add the beans and corn. Stir in extra coriander if needed.
4
Continue to cook using the SOUP function (SLOW COOK function also works) for a further hour.
5
Leave on KEEP WARM for an extra 10 minutes.
* For extra spice you can increase the chilli, cumin and paprika ond/or add some jalapenos (jarred work ok).
Ingredients
INGREDIENTS
800 g lean ground beef (or beef cut into strips)
400 g (1 tin) chilli beans with liquid
400 g (1 tin) kidney beans with liquid
400 g (1 tin) corn with liquid
400 ml (1 tin) stewed tomatoes / sauce
400 ml (1 tin) diced tomatoes (peeled)
100 g chopped green chillies
1 tbsp chilli powder
1 tsp ground cumin
¾ tsp ground paprika
1 tbsp ground white pepper
¼ tsp dried oregano
1 ¼ tbsp dry ranch dressing mix
⅓ cup chopped coriander
1 tbsp fresh lime juice
2 tbsp olive oil