Cuisinart MSC-600 Instruction Booklet - Page 33

11

Super Chili

Don’t be intimidated by the amount of chili

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

Slow Cook

Makes about 6 cups

1¾

pounds ground beef (chuck works

well)

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

1

/

3

cup chili 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

1.

Set the Multicooker to Brown/Sauté 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.

2.

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 chili

powder, oregano, salt and cayenne until fully

combined.

3.

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.

4.

Taste and adjust seasoning accordingly.

Leave on Keep Warm until ready to serve.

Spinach Dal

A traditional Indian dish based on lentils.

Each version is different, depending on

ingredients and spices used. This one

adds spinach at the end for some color

and extra nutrients.

Settings:

Brown/Sauté

Slow Cook

Makes about 9 cups

2

tablespoons ghee*

¼

teaspoon turmeric

1

teaspoon ground cumin

2

teaspoons garam masala**

1

1-inch piece of ginger, peeled and

finely chopped

1

medium onion, peeled and chopped

1

jalapeño, seeded and chopped

4

garlic cloves, finely chopped

1½

teaspoons sea or kosher salt

3

cups red lentils

1

large dried chile, left whole

7

cups water

8

ounces fresh spinach

1.

Put the ghee into the cooking pot of the

Multicooker set to Brown/Sauté at 350°F.

Once ghee melts, add the turmeric, cumin

and garam masala. Sauté spices until

fragrant, about 3 to 5 minutes. Add ginger,

onion, jalapeño and garlic to the pot and

sauté vegetables until soft and fragrant, an

additional 5 minutes.

2.

Add the salt, lentils, chile and water to the

pot; switch the unit to Slow Cook on Low

for 4 hours.

3.

When unit switches to Keep Warm, stir in

spinach so that it wilts just before serving.

4.

Taste and adjust seasoning accordingly.

Stir in additional hot water or broth if a

thinner consistency is desired.

*A kind of clarified butter that can be

purchased in Indian markets, gourmet and

natural food shops.

**An Indian blend of spices that can be

purchased in Indian markets, gourmet and

natural food shops.

Cuisinart MSC-600 Instruction Booklet - Page 33

Super Chili, Spinach Dal

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