Cuisinart DLC-10S DLC-10S Manual - Page 38

32 Chili Kids love chili and it's a versatile dish. Serve it on hoi dogs, fill lacos wild il or eal it plain. This one freezes well lor about 6 monlhs a 1 i 1-1/2 2 2 2 1 1/6 1 1 2 INGREDIENTS medium garlic doves medium onion pound boneless beel chuck, chilled teaspoons whole cumin seed tablespoons vegetable oil tablespoons chili powder tablespoons paprika teaspoon sail leaspoon crushed red peppers 8-ounce can whole tomatoes cup wale; cups red kidney bean Slir in the beans and cook until healed Ihrough. Taste and addsalt.il needed. Try some of these garnishes wilh the chili: shredded Cheddar or Monterey Jack cheese, shredded lettuce. sliced jalapeno peppers, sliced scallions, sliced black olives, chopped tomato or chopped avocado. 4-1/2 cupsyield Peel garlic and onion, quarter onion Process both with metal blade unlil finely chopped, about 15 seconds. Remove and reserve. Trim beel ol all lat and cut il into 1-inch cubes. Process until coarsely chopped, about 10 to 12 pulses. Brown cumin in saucepot over medium heat. Shake pan constantly and cook until cumin begins lo smoke, , about 1 minute. Remove and reserve. Heal vegetable oil in same saucepot over medium heat. Add garlic and onions and cook for 2 minules. Add beel and cook, stirring often, until no pink color remains, aboul 5 minules. Reduce heal.to low. stir in cumin, chili powder, paprika, salt and red peppers and cook uncovered for 5 minules. stirring occasionally. Use metal blade lo chop tomatoes coarse, pulsing twice Add to saucepot with waler and bring lo boil. Reduce heat and simmer, partially covered, over medium-tow heat lor 45 minutes, slirring occasionally.