Super Chili
By Cuisinart
Super Chili
By Cuisinart
Yield/Serves:
Makes 6 cups
- 1¾ pounds ground beef (chuck works well), or ground turkey
- 1 teaspoon vegetable oil
- 1 medium onion, peeled and finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 large red pepper, cut into ¼-inch dice
- 4 garlic cloves, finely chopped
- ⅓ cup chile powder
- 2 teaspoons dried oregano
- 2 teaspoons sea or kosher salt
- ¼ teaspoon cayenne pepper
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) diced tomatoes, drained
Don’t be intimidated by the amount of chile powder in the recipe; most store-bought varieties lean on the side of mild. However, spice lovers can turn up the heat by just increasing the cayenne or stirring in some puréed chipotle chiles.
Settings: Brown-Sauté and Slow Cook
Set the Cuisinart Multicooker to the Brown/Sauté setting at 400°F. Once hot, add the ground beef and break apart with a wooden spoon. Cook until meat is completely cooked through. Remove cooked meat and carefully remove pot from the unit and drain out all of the fat. Return pot to the base.
Add the teaspoon of vegetable oil to the cooking pot and set to Brown/Sauté at 350°F. 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 with the sautéed vegetables. Stir in the chile powder, oregano, salt and cayenne until fully combined.
Add the crushed and diced tomatoes. 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.
Taste and adjust seasoning accordingly. Leave on Keep Warm setting until ready to serve.
Settings: Brown-Sauté and Slow Cook
Set the Cuisinart Multicooker to the Brown/Sauté setting at 400°F. Once hot, add the ground beef and break apart with a wooden spoon. Cook until meat is completely cooked through. Remove cooked meat and carefully remove pot from the unit and drain out all of the fat. Return pot to the base.
Add the teaspoon of vegetable oil to the cooking pot and set to Brown/Sauté at 350°F. 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 with the sautéed vegetables. Stir in the chile powder, oregano, salt and cayenne until fully combined.
Add the crushed and diced tomatoes. 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.
Taste and adjust seasoning accordingly. Leave on Keep Warm setting until ready to serve.