Hamilton Beach 33690BV Use & Care W - Page 12

840096700 Ev02 2/28/02 9:24 AM Page 12 Pot au Feu 3 to 5 qt 51⁄2 to 7 qt 3 6 pounds boneless beef stewing cubes 1 2 Polish kielbasa or other smoked sausage 1 1 (1.5 oz) envelope brown gravy mix 1 2 (16 oz) bags frozen vegetables for soup or stew 1 1 (14 oz) can beef broth 1 2 tablespoons Worcestershire sauce Combine all ingredients in crock. Stir well. Cover and cook: Low - 10 hours OR High - 5 hours. Makes about 21⁄2 or 5 quarts. Chili 3 to 5 qt 51⁄2 to 7 qt 1 11⁄2 pounds hot Italian sausage, removed from casings 1 11⁄2 pounds lean ground beef 1 1 medium onion, chopped 1 2 (3/4 oz) envelopes chili seasoning mix 1 2 (16 oz) cans kidney beans, drained 1 2 (14 oz) cans diced tomatoes 1 2 (6 oz) cans tomato paste 1 2 (15 oz) cans chicken broth Crumble sausage and ground beef into large skillet. Add onion. Over medium high heat, partially cook sausage, ground beef and onion. Place cooked meat mixture in crock. Add remaining ingredients. Cover and cook: Low - 8 hours OR High - 4 hours. Makes about 3 or 5 quarts. Texas Chili Soup 3 to 5 qt 51⁄2 to 7 qt 3 5 (16 oz) cans red kidney beans, drained 1 2 (1.25 oz) envelopes chili seasoning 1 2 (15 oz) cans tomato sauce 1⁄2 1 cup chopped onion 11⁄2 3 pounds stew beef, cut in cubes 1 2 (14 oz) cans beef broth 1⁄2 1 teaspoon salt 1⁄2 1 teaspoon garlic powder Combine all ingredients in crock. Stir well. Cover and cook: Low - 10 hours OR High - 5 hours. Makes about 3 or 5 quarts. 12