Elite EPC-813 Series Instruction Manual page 62

CHILI DIP
SERVES 2-3
Ingredients
1 lb. ground beef
2 cans refried beans
1/2 tsp. chili powder
8 oz. cheddar cheese shredded
Directions
Brown ground beef and onion in the pressure cooker by following the BROWNING instructions.
Drain and add back to pressure cooker. Add beans, picante sauce, jalapenos (if using) and chili
powder. Program to SLOW COOK for 2 - 3 hours. Add cheese and sour cream last 1/2 hour.
Serve with tortilla chips.
WILD MUSHROOM BEEF STEW
SERVES 3-4
Ingredients
2 lbs. beef for stew, cut into 1-inch pieces 1/4 C. all-purpose flour
1 tsp. salt
1/2 tsp. dried thyme leaves, crushed
1/4 C. tomato paste
2 cloves garlic, minced
8 oz. assorted mushrooms,
such as shiitake,
cremini and oyster, cut into quarters
1 C. baby carrots
Directions
Combine flour, salt, pepper and thyme in small bowl. Place beef into pressure cooker. Sprinkle with
flour mixture; toss to coat.
Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes,
mushrooms and carrots; mix well.
Cover with glass lid and program to SLOW COOK for 8 to 9 hours, or until beef and vegetables are
tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if
desired.
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SLOW COOKER RECIPES
1 16 oz. jar mild picante sauce
8 oz. sour cream
1/2 C. chopped onion
Jalapenos or mild chilies to taste
1/2 tsp. pepper
3/4 C. ready-to-serve beef broth
1/4 C. dry red wine
1 lb. red-skinned potatoes (1-1/2-inch
diameter), cut into quarters
Fresh parsley (optional)
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