Hamilton Beach Double Dish User Manual page 16

Main Dish/Entrees
Chili
5 qt
6 or 7 qt
1 1 1 ⁄ pounds hot Italian sausage, removed from casings
2
1 1 1 ⁄ pounds lean ground beef
2
1 1 medium onion, chopped
1 2 ( 3 / -ounce) envelopes chili seasoning mix
4
1 2 (16-ounce) cans kidney beans, drained
1 2 (14-ounce) cans diced tomatoes
1 2 (6-ounce) cans tomato paste
1 2 (15-ounce) 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.
Makes about 3 or 5 quarts.
Tex-Mex Beef Barbecue
5 qt
6 or 7 qt
3 6 pounds brisket of beef
1 2 (18-ounce) bottles hickory-smoked barbecue sauce
1 2 (1.25-ounce) envelopes chili seasoning
1 2 teaspoons chopped garlic
1 2 teaspoons lemon juice
1 2 tablespoons Worcestershire sauce
1 ⁄ 1 cup chopped onion
2
Combine all ingredients, except meat, in the
crock. Stir well. Add meat and stir well to coat.
Remove the meat and shred. Return the meat to
the crock. Stir well. Serve on soft rolls.
Makes 8 or 16 servings.
16
(Using traditional crock)
Cover and cook:
Low – 8 hours
OR
High – 4 hours
Cover and cook:
Low – 10 hours
OR
High – 5 hours