Thermomix Chilli Con Carne
Chilli Con Carne found in the Skinnymixers cookbook 'A Little Taste of Mexico'

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Thermomix Chilli Con Carne

Chilli Con Carne from the Thermomix Cookbook ‘A Little Taste of Mexico’ would have to be one of the most popular recipes in the Skinnymixers community.

Although I got sick twice and suffered for a very long time after visiting Mexico, it was truly one of the highlights of my life.

I believe the recipes in A Little Taste of Mexico are a whole other level to my other ones, as I was taught about cooking authentic Mexican food in Oaxaca and Mexico City 😍😍

A Little Taste of Mexico

Thermomix Chilli Con Carne

ALToM: Chilli Con Carne

Chilli Con Carne is not a traditional Mexican recipe, but rather a very popular American influenced Tex-Mex dish which features tender, fall-apart beef and complex flavours. Great served on its own, with rice, vegetables, nachos or inside fresh tortillas.
5 from 2 votes
Print Pin Rate
Course: Main
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: 296kcal


  • fresh garlic
  • brown onions
  • trimmed gravy beef
  • tin diced tomato
  • tomato paste
  • coriander powder
  • cumin powder
  • chipotle powder
  • chilli powder
  • dried oregano
  • cinnamon powder
  • tin kidney beans


  • This recipe is exclusive to 'A Little Taste of Mexico'. Buy Now.


This recipe has a 2 chilli rating but can easily be adapted to be milder. There are also variations in the book for Low Carb Healthy Fat and Super Skinny.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 225g | Calories: 296kcal | Carbohydrates: 17.2g | Protein: 36.4g | Fat: 7.6g | Saturated Fat: 1.9g | Sodium: 534mg | Sugar: 5.9g

Chilli Con Carne Thermomix Recipe


  1. 5 stars
    Nailed it – love love loved it

    Had over brown rice and a little less heat for kids sake but still amazing

  2. Made this last night as per recipe. Only change was using thermi to shred the meat a bit at the end of cooking (before adding the beans). Definitely preferred the texture shredded than when I’ve left it diced before.

    Served with a mix of rice and cauli rice.

    Good flavour, would definitely remake.

  3. Chilli con carne is a staple in our house & this recipe is so flavourful. The chunks of beef as opposed to mince took it to the next level & this is the only way I’ll be cooking it from now on. I had to put the mc on to stop it splattering out the top of my thermie as it cooked & next time I’ll be using rump instead of gravy beef because it wasn’t as soft as the recipe suggested even though I cooked it longer. Definitely give it a go, it’s easy & delicious.

    1. Oh how I love this recipe! The recipe says to put the simmering basket on top to avoid splatter. So you cooked it for the 60 mins? The gravy beef needs to be well trimmed and starts to break down towards the end of the cook. I would recommend perhaps trying it cut a little smaller 🙂 I personally wouldn’t use rump for the long cook x

  4. Do you not need to reverse when you have the beef in ? Will the meat not get all shredded

  5. Have only had my bellini for a week and made this for the family last night. It was amazing everyone loved it. What a awesome recipe!

  6. Have just made this for dinner tonight. Not home when the first of the family sat down to eat. Recieved this in a text from the eldest son. “Dinner was awesome by the way”

  7. Chilli con carne with red ‘cauliflower’ rice for dinner tonight… So very yummy.
    I omitted the cinnamon (I don’t like cinnamon).
    Even my 7 & 5 year olds went back for seconds…
    Do yourself a favor – buy this book!
    Thank you.

  8. After making this version. Never going to make the mince begin again. It was fantastic. I’ve made out about for times now already. Though once I used chuck steak, don’t recommend that cut, by accident. Taste wad great but the meat was chewy. Stick to the recommended gravy beef and you can’t go wrong!

  9. Loved it, so few ingredients and yet it is full of flavour!!!
    Will definatly be making again. Thanks Nik for another amazing recipe.

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