6
Chicken and White Bean Chili
2 cups dry great northern beans
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts,
cut into ¾-inch pieces
1 cup chopped onion
1 cup sliced carrot
3 cloves garlic, minced
1 jalapeño pepper, seeded, minced
8 cups chicken stock or broth
1 tablespoon packed brown sugar
2 teaspoons white wine vinegar
1½ tablespoons chili powder
1½ teaspoons dried oregano
¼ teaspoon ground allspice
Clean and rinse beans. Soak beans overnight in 6 cups of water or by using the quick soak method. To soak beans using quick method,
place beans in multi-cooker and cover with 6 cups of water. Set heat control at 250° and bring to a boil; boil for 1 to 2 minutes. Turn off
heat control, cover, and let stand for at least 1 hour. Drain off soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 375°. Add oil and brown chicken. Add onion, carrot, garlic, and jalapeño pepper. Sauté 1 to 2 minutes. Stir in
beans, chicken stock, brown sugar, vinegar, chili powder, oregano, and allspice. Bring to a boil. Turn heat control down until pilot light
goes out. Cover and simmer until beans are tender, about 1 hour.
8 servings
New England Boiled Dinner
1½ pounds ham, cut into serving pieces
3 cups water
4 potatoes, halved
6 small onions
4 carrots
½ head of cabbage, cut into wedges
½ rutabaga, sliced
1 teaspoon salt
⅛ teaspoon pepper
Place ham and water in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover
and simmer 1 hour or until meat is nearly tender. Add remaining ingredients, cover, and simmer until vegetables are done. Add water if
necessary.
6 to 8 servings
Braise
Spiced Pot Roast
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ginger
1 teaspoon salt
⅛ teaspoon pepper
1 (2- to 3-pound) beef pot or chuck roast
1 tablespoon vegetable oil
½ cup brown sugar
1 cup red wine
1 cup water
2 small onions, sliced
1 clove garlic, minced
4 bay leaves
Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into all surfaces of the meat. Preheat multi-cooker at 375°. Add oil and brown
meat. Dissolve brown sugar in wine and water and pour into multi-cooker. Add onions, garlic, and bay leaves. Bring liquid to a boil. Turn
heat control down until pilot light goes out. Cover and simmer 1 to 3 hours or until tender.
6 to 8 servings
To create a personalized roast, choose and combine from the following ingredients. Pick foods having compatible flavors. Figure 2 to
4 servings per pound of roast.
Start with 1½ to 3 pounds of beef, pork, or poultry...
Chuck Roast
Fore Shank
Sirloin Roast
Round Roast
Standing Rump Roast
English Cut
Rib Roast
Boneless Rump Roast
Brisket
Blade Roast
Flank Steak
Whole Chicken
Pot Roast
Boston Butt
Turkey Breast
Preheat multi-cooker at 375°. Brown roast in one of the following...
Vegetable Oil
Margarine
Vegetable Shortening
Add up to a total of 2 cups of any of these liquids...
Water
Broth
Fruit Juice
Beer
Coffee
Carbonated Beverage
Tomato Juice
Red Wine
