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Easy Chili
Serves:
4
Prep Time:
10 minutes
Cook Time:
40 minutes
Make Ahead:
Chili can be made up to 2 days ahead, covered and refrigerated.
Rewarm gently.
INGREDIENTS
2 tbs. canola oil, divided
1/2 yellow onion, coarsely chopped (about 1 cup)
2 garlic cloves, smashed
2 jalapeño chiles, seeded, coarsely chopped
2 tsp. white vinegar
2 cups reduced-sodium beef stock
One 14-oz. can crushed tomatoes
12 oz. lean ground beef
1 tsp. ground cumin
1/2 tsp. cayenne pepper
One 15-oz. can red kidney beans, drained, rinsed
Suggested accompaniments: cornbread, shredded cheddar cheese, chopped
scallion, and sour cream.
METHOD
To make chili:
1. Heat the Electric Skillet on number 4 heat on dial setting. Add 1 tbs. oil,
onions, garlic, and 1 1/2 jalapeños. Cook, stirring occasionally, for 5 minutes,
or until vegetables are caramelized. Turn off heat on skillet and unplug to turn
off. Stir in vinegar, scraping bottom of skillet to release any brown bits.
Transfer vegetable mixture to a blender and add stock and tomatoes. Blend
mixture on low speed until smooth. Set chili sauce aside. Rinse skillet clean.
2. Heat skillet on number 5 heat on dial. Add remaining 1 tbs. oil, then add
beef and cook, breaking up beef with a wooden spoon, for 8 minutes, or until
browned. Stir in cumin, cayenne, and 3/4 tsp. black pepper.
3. Stir in reserved chili sauce. Reduce heat to number 2 on dial and simmer
gently, uncovered, stirring occasionally, for 15 minutes, or until sauce thickens slightly.
4. Stir in beans. Cover and simmer very gently, stirring occasionally, for 15
minutes, or until chili has thickened a little more. Season with salt.
To serve:
5. Ladle chili into bowls and serve with accompaniments, if desired.
Summary of Contents for Dura-Electric Rapid Skillet
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