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Cuisinart MSC-600 Manual

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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.
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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.
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… 11 …


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