Vermicular | Chili con Carne

Chili con Carne

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
60 min
Cooking Steps

[MED] 10 min + 10 min

[LOW] 30 min + 10 min


2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped

1 ⅓ lb ground beef
1 ½ tablespoons kosher salt
1 whole dried red chili, stemmed, seeded
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon (preferably) fresh marjoram, finely chopped
1 14.5-oz can diced tomatoes
100 ml chicken broth

1 15.5-oz can kidney beans, drained, rinsed
20 g dark chocolate

  1. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and sauté onion and garlic for about 10 minutes or until the onion begins to brown.

  2. Add ground beef and brown over [MED] heat for about 10 minutes or until deeply browned. Stir occasionally until all the ground beef pieces are equally browned.

  3. Add in salt, spices, diced tomatoes and chicken broth. Cover and simmer over [LOW] heat for 30 minutes.

  4. Add kidney beans and simmer over [LOW] heat for another 10 minutes. Add in chocolate and stir before serving.

  • When browning ground beef, try not to stir too much to avoid letting the juices run out of the meat.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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