Dry fry the cayenne, cumin, coriander, paprika in a frying pan over medium heat.
Add the oil, onion and garlic and fry until the onion softens.
Add the ground beef and bacon and cook until golden brown.
Reduce the heat and add Vegemite, tomato paste, chipotles, bone broth, tomatoes and water. Simmer for 15-20 minutes until mixture is thick and liquid has reduced by half.
Serve with crumbled cheese, fresh coriander and waffle toasts
Add the cayenne, cumin, coriander,and paprika to the mixer; cook 2 min100℃/reverse/stir.
Add oil, garlic, and onion: chop 4 seconds/speed 8. Scrape sides of bowl; 5 min/90℃/reverse/stir.
Add mince and bacon; cook 8 min/100℃/reverse/stir. Break up any clumps of meat with a spatula if needed.
Add the remaining ingredients and cook 35 minutes/100℃/reverse/stir/MC OFF/simmer basket on lid. Check that the sauce is reduced and extend time if needed.
Dry fry Add the cayenne, cumin, coriander, and paprika in a saucepan over medium heat until fragrant.
Add the oil, onion and garlic; sauté until translucent.
Add the remaining ingredients including the reserved spices. Do not mix through. Set the multicooker to High/Pressure Cook/10 minutes. (Alternatively slow cook/6 hours on high or 8 hours on low.
INGREDIENTSSpices - Reduce the cayenne if you don't enjoy spicy foodGround Beef - substitute any ground meat you prefer or plant-based mince for a keto vegan option.Vegemite is added for the salty umami it adds in cooking. Substitute salt and pepper if required.SERVINGThe Crispy Keto Waffle was used as a nice toastie to dip into your chilli. Simply add some of your favourite cheese to the batter for a cheesy waffle. Yummo! STORAGEKeep refrigerated up to 5 days after cooking. Alternatively store in an airtight container in the freezer.