Cuisinart DLC XP - DLC-X Plus Food Processor, Manual

Page: 27 / 53

26
Insert the 4 mm slicing disc and arrange the peppers in the feed
tube. Use medium pressure to slice; remove and reserve. Insert
the metal blade and with the machine running, drop the garlic
cloves down the small feed tube; process 5 seconds to chop.
Scrape the work bowl and add the onions; pulse to chop,
10 times; remove and reserve. Use the metal blade and pulse to
chop the drained canned tomatoes, 5 times; remove and reserve.
Wipe the work bowl and blade dry with a paper towel. Add half
the chilled beef cubes to the work bowl and pulse to chop
10 times; remove and reserve. Repeat with the remaining beef.
In an 8 or 9-quart Cuisinart ®
stockpot, heat 2 teaspoons of the oil
over medium heat. When hot, add the garlic and onions; cook
until translucent, 3-5 minutes. Stir in the chili powder (to taste),
ground cumin, oregano, and paprika. Cook over low heat until
the spices are aromatic, 5-10 minutes. While the onion mixture is
cooking, heat half the remaining oil over medium high heat in a
Cuisinart
® 12 inch nonstick skillet; when hot, add half the ground
beef. Allow to brown on one side, then turn and break up, brown-
ing completely; add to the stockpot with the onion mixture, and
repeat with the remaining oil and ground beef. After adding all the
browned beef to the stockpot, stir in the reserved peppers,
chopped tomatoes and reserved juices, wine vinegar, salt, and
tomato paste. Bring the chili to a boil, then reduce the heat to
low, cover loosely and simmer for 2-3 hours, until the meat is
tender. If serving immediately, stir in the drained beans and stir
to heat through.
Like many stews, chili is best made a day ahead. Transfer to a
glass or stainless container; cover and refrigerate. Reheat over
low – medium heat and stir in the beans. Chili may be frozen.
Nutritional analysis per 1 cup serving:
Calories 205 (27% from fat) • carbo. 21g • pro. 20g • fat 7g •
sat. fat 2g • chol. 43mg • sod. 316mg • fiber 7g
HEART SMART TURKEY CHILI
Yield: About 4 quarts
Preparation: 30 minutes; 2 hours cooking
2 bell peppers
6 cloves garlic, peeled
1-1/2 pounds Spanish onions, peeled, cut in 1-inch pieces
4 pounds boneless, skinless turkey breast
(about a 7 pound turkey breast bone in, skin on),
cut in 1 inch pieces, chilled
1/3 cup chili powder
1 tablespoon ground cumin
1-1/2 teaspoons ground allspice
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground coriander
1-1/2 teaspoons oregano
1 bay leaf
1 can (28 ounce) crushed tomatoes
4 cups unsalted, nonfat chicken stock/broth
2 cups water
2 tablespoons wine vinegar
1-2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Insert the 6 mm slicing disc, arrange the peppers in the large
feed tube, and use medium pressure to slice; remove and
reserve. Insert the metal blade and with the machine running,
drop the garlic through the feed tube; process 5 seconds to chop.
Scrape the work bowl. Add the onions; pulse to chop, 10 times.
Remove and reserve. Add one third of the turkey cubes to the
work bowl; pulse to chop, 10 times; remove and reserve. Repeat
with the remaining turkey cubes in two more batches.
In an 8 or 9 quart Cuisinart ® stockpot, heat 2 teaspoons of the oil
over medium heat, add the garlic and onion, and cook until
translucent and softened, about 5 minutes. Add the chili powder,
cumin, allspice, cinnamon, coriander, oregano and bay leaf; cook
over low heat until fragrant, about 10 minutes. While the onion
mixture is cooking, add half the remaining oil to a Cuisinart