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22
Chili
Kids love chili and it’s a versatile dish. Serve it on
hot dogs, fill tacos or eat it plain. It freezes well for
about 6 months.
Yield: 4½ cups
3 garlic cloves, peeled
1 medium onion, quartered
1 pound boneless beef chuck, chilled, fat
trimmed, cut into 1-inch cubes
1½ teaspoons whole cumin seeds
2 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon kosher salt
1
⁄8 teaspoon crushed red pepper
1 can (8 ounces) whole tomatoes
1 cup water
2 cups red kidney beans
Process garlic and onion with metal blade until
finely chopped, about 15 seconds. Reserve.
Process beef cubes until coarsely chopped, about
10 to 12 pulses.
Brown cumin seeds in medium saucepot over
medium heat. Shake pan constantly and cook until
cumin begins to smoke, about 1 minute. Reserve.
Heat vegetable oil in same saucepot over medium
heat. Add garlic and onion; cook for 2 minutes.
Add beef and cook, stirring often, until no pink
color remains, about 5 minutes.
Reduce heat to low. Stir in cumin, chili powder,
paprika, salt and crushed red pepper; cook uncov-
ered for 5 minutes, stirring occasionally.
Use metal blade to coarsely chop tomatoes. Add
to saucepot with water and bring to boil, covered,
over medium-high heat. Reduce heat to low and
simmer, partially covered, for 45 minutes, stirring
occasionally. Stir in the beans and cook until heat-
ed through.
Garnish with shredded Cheddar or Monterey Jack
cheese if desired.
Chicken and
Vegetable Stir-Fry
Stir-frying and the food processor are a most
effective combination for putting a meal on the
table in no time.
Yield: 8 servings
3 pounds boneless/skinless chicken
breasts
2 red peppers, cored, seeded and cut
vertically into 3 strips
8 scallions, cut to fi t feed tube
horizontally
3 zucchini, cut to fi t feed tube horizontally
1 yellow squash, cut to fi t feed tube
horizontally
½ cup water
3 tablespoons dry sherry
3 tablespoons soy sauce
1 tablespoon sesame oil
1
⁄4 teaspoon freshly ground black pepper
1 tablespoon cornstarch
1 garlic clove, peeled
1 1-inch piece fresh ginger
1
⁄4 cup vegetable oil
Split chicken breasts lengthwise. Tuck ends under
to form compact shapes of uniform thickness.
Wrap individually in plastic wrap and freeze on
baking sheet until firm to the touch, but easily
pierced with the tip of a sharp knife.
Insert standard slicing disc. Stand peppers on
long ends and slice, using light pressure. Lay scal-
lion pieces in feed tube horizontally and slice into
slivers, using light pressure.
Insert shredding disc. Shred zucchini and squash,
using light pressure. Remove and reserve vege-
tables.
Use metal blade to mix water, sherry, soy sauce,
sesame oil, black pepper and cornstarch until
smooth, about 15 seconds. Reserve.
Use metal blade to finely chop garlic and ginger.
Do not empty work bowl. Insert standard slicing
disc. Unwrap chicken pieces and cut to fit feed
tube vertically. Stand chicken pieces tightly in feed
tube and slice, using firm pressure. Leave in work
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