Cuisinart DLC-10C - Manual (Page 38)

32
Chili
Kids love chili and it's a versatile dish, Serve it on ho!
dogs, (ill tacos with il or eat it plain. This one freeies
well lorabouie monlhs.
INGREDIENTS
3 medium garlic cloves
1 medium onion
1 pound boneless beel chuck, chilled
1-1/2 teaspoons whole cumin seed
2 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon sail
1/8 teaspoon crushed red peppers
1 8-ounce can whole tomatoes
1 cup water
2 cups red kidney bean
4-1/2
cups yield
Slir in the beans and cook until heated through. Taste
and add salt, 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.
Peel garlic and onion; quarter onion. Process both
with metal blade until (ineiy chopped, about 15
seconds. Remove and reserve. Trim beef 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 to smoke.
about 1 minute. Remove and reserve.
Heal vegetable oil in same saucepot over medium heat. ■ ^ .-.1
Add garlic and onions and cook for
2
minules. Add
beet and cook, stirring often, until no pink color
remains, aboul 5 minules.
Reduce beat to tow. stir in cumin, chili powder,
paprika, salt and red peppers and cook uncovered for 5
minutes, stirring occasionally.
Use metal blade to chop tomatoes coarse, pulsing
twice. Add to saucepot with water and bring to boil.
Reduce heat and simmer, partially covered, over
medium-tow heat lor 45 minutes, stirring occasionally.