44
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 covered over low heat.
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 cheese, chopped scallion,
and sour cream
INGREDIENTS
1.
Heat the Electric Skillet on MEDIUM-HIGH 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 to blender. Blend on low speed until mixture is smooth. Set chili
sauce aside. Rinse skillet clean.
2.
Heat skillet on HIGH 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 MEDIUM on dial and simmer,
uncovered, stirring occasionally, for 15 minutes, or until sauce thickens
slightly.
4.
Stir in beans. Cover and simmer, stirring occasionally, for 15 minutes, or until
chili has thickened a little more. Season with salt.
5.
Ladle chili into bowls and serve with accompaniments, if desired.
METHOD
Содержание Dura-Electric
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