20
Note
: If you have time, you can brown
the beef prior to slow cooking. Do this on
Brown/Sauté at 400˚F (200ºC) prior to the
first step.
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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 (1.5L)
1¾
pounds (800g) ground beef (chuck
works
well)
1
teaspoon (5ml) vegetable oil
1
small onion, peeled and finely
chopped
1
jalapeño, seeded and finely chopped
1
medium red pepper, cut into ¼-inch
(6mm)
dice
4
garlic cloves, peeled and finely
chopped
1
⁄
3
cup (75ml) chili powder
2
teaspoons (10ml) dried oregano
2
teaspoons (10ml) kosher salt
¼
teaspoon (1ml) cayenne pepper
1
can (14.5 ounces (450ml) crushed
tomatoes
1
can (14.5 ounces (450ml) diced
tomatoes,
drained
1. Set the Multicooker to Brown/Sauté at
400°F (200ºC). 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 (180ºC). 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.
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Entrées
Brisket of Beef
Also delicious with bottom round or chuck.
Settings: Slow Cook
Brown/Sauté
Makes 6 servings
1
large onion, peeled, halved and
sliced
1
garlic clove, peeled and smashed
1
medium carrot, peeled and cut into
1-inch (2.5cm) rounds
1
medium celery stalk, cut into 1-inch
(2.5cm)
slices
2
sprigs fresh thyme
1
beef brisket (2 pounds (900g),
first cut
½
teaspoon (2.5ml) kosher salt
½
teaspoon (2.5ml) freshly ground
black
pepper
½
cup (125ml) red wine
½
cup (125ml) beef stock, low sodium
¼
cup (60ml) tomato paste
1. Put the onion, garlic, carrot, celery
and thyme in the cooking pot of the
Multicooker.
2. Season the brisket on both sides with
the salt and pepper. Place on top of the
vegetables. Stir the wine, stock and
tomato paste together in a large
measuring cup; pour over the seasoned
beef.
3. Cover and set the unit to Slow Cook
on
Low for 12 hours.
4. To serve, remove the brisket and allow
to cool (keep the sauce and vegetables
