Loading ...
Loading ...
Loading ...
40 41
RECIPES RECIPES
SPICY BEEF AND BLACK BEAN CHILI
Yield: 6–8 servings
INGREDIENTS
1 tablespoon olive oil
2 medium onions, finely chopped
1 medium carrot, finely chopped
1 red bell pepper, finely chopped
6 cloves garlic, minced
1 jalapeno chili, minced
1 Serrano chili, minced
2 pounds ground beef
1 ½ teaspoons kosher salt, more as needed
1
⁄3 cup chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon dried oregano
1 28-oz can tomato sauce
1 14.5-oz can diced tomatoes
2 14.5-oz cans black beans, drained and rinsed
METHOD
1. Heat oil in a large Dutch oven over
medium-high heat until it shimmers.
Add onions, carrot and bell pepper;
season with salt and saute until brown,
about 6 minutes. Add garlic and chilies;
saute 1 minute.
2. Add ground beef, salt, chili powder,
cumin, coriander and oregano to pot.
Saute until brown, breaking up clumps,
about 5 minutes. Drain off excess fat,
if desired.
3. Add remaining ingredients and stir
to combine.
4. Position the wire rack in the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to the SLOW COOK
function. Select ‘HI’ for 4 to 6 hours or
‘LO’ for 6 to 8 hours. Press the START/
CANCEL button to activate.
5. When preheating has completed, place
covered Dutch oven on the wire rack
and cook until chili has thickened and
flavors are well combined.
CLASSIC POT ROAST
Yield: 6–8 servings
INGREDIENTS
1 (3 to 4-pound) boneless beef chuck roast,
pulled into two pieces at natural seam and
trimmed of large knobs of fat
1 tablespoon kosher salt
2 tablespoons olive oil
2 medium onions, sliced
2 carrots, 1-inch pieces
2 stalks celery, 1-inch pieces
2 cloves garlic, minced
1 tablespoon tomato paste
½ cup red wine
1 cup beef broth
1 bay leaf
1 sprig rosemary
2 sprigs thyme
METHOD
1. Pat beef dry and season with
1 tablespoon kosher salt and freshly
ground pepper.
2. Heat oil in a large Dutch oven over
medium-high heat until it shimmers.
Brown meat for 1 to 2 minutes on all
sides. Transfer to a platter.
3. Add onions, carrots and celery and cook,
stirring occasionally, until well browned,
about 5 minutes. Add garlic and cook for
1 minute.
4. Add tomato paste and red wine, stirring
to remove any browned bits from the
bottom and sides of the pot. Cook until
wine has reduced by two-thirds.
5. Add beef broth, bay leaf, rosemary and
thyme to the pot; bring to a simmer.
Nestle beef on top of the vegetables and
pour any reserved juices from the platter
over the beef. Cover the Dutch oven with
foil then cover with lid.
6. Set the wire rack to the bottom rack
height position. Turn the FUNCTION
dial until the indicator on the LCD
screen points to the SLOW COOK
function. Select ‘HI’ for 4 to 6 hours or
‘LO’ for 6 to 8 hours. Press the START/
CANCEL button to activate.
7. When preheating has completed, place
covered Dutch oven on the wire rack and
cook until meat is tender and a sharp
knife easily slips in and out of the roast.
NOTE
For larger roasts (5 to 6 pounds
total), follow the same steps,
increasing the beef broth by one-half
cup. Increase cooking time by
two hours.
Loading ...
Loading ...
Loading ...