Meatloaf Or Meatballs; Chili - Cuisinart Pro Classic DLC-10SY Series Instruction And Recipe Booklet

¾ pound combined meat and fat
If you don't have a kitchen scale, measure sol-
idly packed beef cubes and solidly packed fat
cubes in cups, before chilling them, as follows:
⁄
1 1 cups beef cubes
4
¼ cup fat cubes
Put beef and fat in work bowl and chop with
metal blade. Pulse/chop a few times to start, then
let machine run continuously, checking every 5
seconds for consistency. Be very careful not to
over-process.
Handle hamburger with a light touch. Remove
work bowl from processor base and carefully take
out metal blade. Use as little pressure as possible
in shaping patties.

Meatloaf or Meatballs

For a spicier meatloaf, add a few drops of
hot sauce and a teaspoon of
Worcestershire sauce.
⁄
3
pound yield
4
1 small onion, quartered
¼ cup loosely packed parsley leaves
1 slice day-old bread, broken in pieces
¾ pound boneless chuck,
cut in 1-inch pieces*
1½ tablespoons milk*
½ teaspoon salt
⁄
1
teaspoon dried thyme leaves
8
1 large egg
Put all ingredients except egg in a work bowl and
pulse/chop 4 to 6 times. Then process continu-
ously until chopped fi ne. Add egg and pulse 4 or
5 times or until desired consistency is reached,
watching carefully to avoid over-processing. Pack
mixture into loaf pan and bake at 350°F until
cooked through, about 40 to 50 minutes.
*You can vary these ingredients by using a mixture
of beef, veal and pork, or replacing the milk with
tomato juice.
Variation: Instead of making a meatloaf, shape
mixture into balls of 2 tablespoons each, arrange
them in a single layer in baking dish and bake at
375°F for about 25 minutes.
Kids love chili and it's a versatile dish. Serve it on
hot dogs, fi ll tacos with it or eat it plain. This one
freezes well for about 6 months.
4½ cups yield
3 medium garlic cloves
1 medium onion
1 pound boneless beef chuck, chilled
1½ teaspoons whole cumin seed
2 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon salt
⁄
1
teaspoon crushed red peppers
8
⁄
1
1 ounce can whole tomatoes
8
1 cup water
2 cups red kidney beans, canned
Peel garlic and onion, quarter onion. Process both
with metal blade until fi nely chopped, about 15
seconds. Remove and reserve. Trim beef of all fat
and cut it into 1-inch cubes. Process until coarsely
chopped, about 10–12 pulses.
Brown cumin seed in saucepot over medium heat.
Shake pan constantly and cook until cumin begins
to smoke, about 1 minute. Remove and reserve.
Heat vegetable oil in same saucepot over medium
heat. Add garlic and onions and cook for 2 min-
utes. Add beef and cook, stirring often, until no
pink color remains, about 5 minutes.
Reduce heat to low, 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-low heat for 45 minutes, stirring
occasionally.
Stir in the beans and cook until heated through.
Taste and add salt, if needed.
Try some of these garnishes with the chili: shred-
ded Cheddar or Monterey Jack cheese, shredded
lettuce, sliced jalapeño peppers, sliced scallions,
sliced black olives, chopped tomato or chopped
avocado.
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Chili