Classic Chill - NuWave Nutri-Po 13Q Owner's Manual

Classic Chili
Ingredients:
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground, dried cumin
1 teaspoon smoked paprika
6 tablespoons olive oil
8 pounds boneless chuck or round roast,
cut into cubes
salt and freshly ground pepper to taste
Directions:
1. Combine all seasonings in shallow dish.
2. Rub cubed beef with olive oil, coat with seasonings and toss to coat well.
3. Press "sear" button, set to 20 minutes, then press "start/stop" button.
4. Add remaining oil to Pressure Cooker and, working in batches, sear beef on all
sides and transfer to covered dish.
5. Add onions, garlic, chipotle peppers, tomatoes, and beef stock to Pressure Cooker
and return all browned meat.
6. Close lid and lock in place.
7. Press "meat/stew" button, press "texture" twice for 1 hour and 30 minutes, then
press "start/stop" button.
8. Once finished, the Pressure Cooker will automatically go to the "warm" feature
and the pressure will release naturally.
9. Carefully open lid and season chili with salt, and pepper to taste.
10. Garnish with cilantro and serve.
Serves: 12-16
2 medium white onions, small diced
6 cloves garlic, minced
5-6 chipotle peppers in adobo sauce,
chopped
2 (28-ounce) cans chopped tomatoes
2 cups low sodium beef stock
½ cup chopped fresh cilantro
49
Recipes