Cuisinart Cook and Hold Spécifications télécharger pdf (Page 34)

11

Super Chili

Don’t be intimidated by the amount

of chili powder in this recipe; most store-

bought varieties lean on the side of mild.

Spice lovers can turn up the heat by

increasing the cayenne or stirring in

some puréed chipotle chiles.

Settings: Brown/Sauté

Slow Cook

Makes about 6 cups

1¾ pounds ground beef (chuck works

well)

1 teaspoon vegetable oil

1 small onion, peeled and finely

chopped

1 jalapeño, seeded and finely chopped

1 medium red pepper, cut into ¼-inch

dice

4 garlic cloves, peeled and finely

chopped

1

⁄3 cup chili powder

2 teaspoons dried oregano

2 teaspoons kosher salt

¼ teaspoon cayenne pepper

1 can (14.5 ounces) crushed tomatoes

1 can (14.5 ounces) diced tomatoes,

drained

1. Set the Multicooker to Brown/Sauté at

400°F. Once preheated, add the ground

beef in two batches and break apart with a

wooden spoon. Cook until meat is browned

and completely cooked through. Remove

and reserve meat. Carefully remove pot

from the unit and drain out all of the fat.

Return pot to the base.

2. Add the teaspoon of vegetable oil to the

cooking pot and set to Brown/Sauté at

350°F. Once hot, add the onion, jalapeño,

red pepper and garlic. Stir together and

sauté until soft and fragrant, about 5 to 8

minutes. Return the cooked beef to the pot.

Stir in the chili powder, oregano, salt and

cayenne.

3. Add the crushed and diced tomatoes and

stir well. Cover and switch the unit to Slow

Cook on Low for 6 hours. When unit

switches to Keep Warm, degrease the chili

by either skimming any excess fat with a

ladle or by gently blotting the surface with a

paper towel.

4. Taste and adjust seasoning accordingly.

Leave on Keep Warm until ready to serve.

Note: For a heartier chili, stir in one can (15.5

ounces) of drained and rinsed red kidney

beans during the last hour of cooking.

Nutritional information per serving (1 cup):

Calories 332 (50% from fat) • carb. 13g • pro. 29g

• fat 19g • sat. fat 7g • chol. 82mg • sod. 989mg

• calc. 79mg • fiber 5g

Moroccan Lamb Stew

The North African spices complement

this stew nicely.

Setting: Slow Cook

Makes 8 cups

2 pounds lamb shoulder, cut into

1-inch pieces

1 large onion, peeled and sliced

3 medium carrots, peeled and cut into

¼-inch rounds

1 ½-inch piece ginger, peeled and

finely chopped (about 1½ teaspoons)

3 garlic cloves, peeled and chopped

1 cinnamon stick

1 teaspoon ground cumin

¾ teaspoon kosher salt

¼ teaspoon freshly ground black

pepper

½ teaspoon ground coriander

1

⁄8 teaspoon cayenne pepper

½ teaspoon ground allspice

pinch saffron

pinch ground cloves

8 ounces dried, pitted prunes

1 can (15-ounces) chickpeas, drained

and rinsed

2 tablespoons tomato paste

2 cups beef or chicken stock

1. Put all ingredients together into the pot of

the Multicooker. Stir together to coat all

ingredients well.

2. Cover and switch unit to Slow Cook on Low

for 16 hours.

3. Once unit switches to Keep Warm, taste

and adjust seasoning accordingly.

Note: If you have time, you can brown the

lamb prior to slow cooking. Do this in Brown/

Sauté at 400˚F prior to the first step.

Nutritional information per serving (1 cup):

Calories 313 (20% from fat) • carb. 35g • pro. 28g

• fat 7g • sat. fat 2g • chol. 73mg • sod. 347mg

• calc. 82mg • fiber 6g

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