Char-grill chillies over an open flame and place into a glass bowl. Cover with plastic wrap and allow to sweat. Rub skins off when flesh is cool.
Place chillies, onion, garlic, bacon, spices, salt and pepper into Thermomix bowl and chop 4 sec/speed 5.
Sauté 5 min/Varoma/speed 1.
Add remaining ingredients and cook 60 min/90℃/Reverse/speed 1 with MC off. Use simmering basket or spatter guard (TM6) on top of lid to prevent spatter.
Serve over steamed rice with Tomato and Avocado Salsa and a dollop of sour cream if desired.
Slice tomatoes, dice avocado and slice onions. Toss with remaining ingredients
Serve as a garnish with the Chilli.