Recipes

11
Super Chili
Don’t be intimidated by the amount of chili
powder in the recipe; most store bought
varieties lean on the side of mild. However
spice lovers can turn up the heat by just
increasing the cayenne or stirring in
some puréed chipotle chiles.
Settings: Brown/Sauté
Slow Cook
Makes about 12 cups
1 teaspoon vegetable oil
1 large onion, finely chopped
2
jalapeños, seeded and finely chopped
2 medium red peppers, cut into
¼-inch dice
6 garlic cloves, finely chopped
2 pounds ground beef
½ cup chili powder
1 tablespoon dried oregano
1 tablespoon kosher salt
¼ teaspoon cayenne pepper
1 can (28-ounce) crushed tomatoes
1 can (15-ounce) diced tomatoes,
drained
1. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker and set to Brown/
Sauté at 400°F. Once hot, add the chopped
onion, jalapeños, peppers and garlic and stir
together until soft and fragrant, about 5 to 8
minutes.
2. Add the ground beef and break apart with
a wooden spoon once it is added to the
pot. Stir in the chili powder, oregano, salt
and cayenne and continue cooking until the
meat is completely cooked through.
3. Add the crushed and diced tomatoes.
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.
Nutritional information per serving (1 cup):
Calories 214 (53% from fat) • carb. 9g • pro. 15g
• fat 13g • sat. fat 5g • chol. 51mg • sod. 895mg
• calc. 54mg • fiber 3g
Spinach Dal
A traditional Indian spiced dish
based on lentils. Each version is different
depending on ingredients and spices used.
This one adds spinach at the end for
some color and extra nutrients.
Settings: Brown/Sauté
Slow Cook
Makes about 9 cups
2 tablespoons ghee*
¼ teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons garam masala**
1 1-inch piece of ginger, peeled and
finely chopped
1 medium onion, chopped
1 jalapeño, seeded and chopped
4 garlic cloves, finely chopped
1½ teaspoons kosher salt
3 cups red lentils
1 large dried chile, left whole
7 cups water
1 pound fresh spinach
1. Put the ghee into the cooking pot of the
Cuisinart
®
Multicooker set to Brown/
Sauté at 350°F. Once ghee melts, add the
turmeric, cumin and garam masala. Sauté
spices until fragrant, about 3 to 5 minutes.
Add ginger, onion, jalapeño and garlic to
the pot and sauté vegetables until soft and
fragrant, an additional 5 minutes.
2. Add the salt, lentils, chile and water to the
pot; switch the unit to Slow Cook on Low
and set time for 4 hours.
3. When unit switches to Keep Warm, stir in
spinach so that it wilts just before serving.
4. Taste and adjust seasoning accordingly.
Stir in additional hot water or broth if a
thinner consistency is desired.
* A kind of clarified butter that can be
purchased in Indian markets, gourmet and
natural food shops.
**An Indian blend of spices that can be
purchased in Indian markets, gourmet and
natural food shops.
Nutritional information per serving (1 cup):
Calories 274 (13% from fat) • carb. 41g • pro. 19g
• fat 4g • sat. fat 2g • chol. 7mg • sod. 444mg
• calc. 86mg • fiber 11g