Chili Con Carne; Guinness Braised Beef Shanks - Cuisinart Stack5 GR-M3CB Series Instructions Manual

Chili con Carne

A take on true Texan beef chili with serious
depth of flavor.
Makes 6 to 8 servings
3 pounds beef chuck roast, cut
into 1½- to 2-inch pieces
2 teaspoons kosher salt, divided
½ teaspoon freshly ground black
pepper
2 tablespoons olive oil
1 onion, chopped
2 jalapeños, stemmed, seeded, and
chopped
1 poblano chile, stemmed and
chopped
4 garlic cloves, finely chopped
2 tablespoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano,
crumbled (oregano may be
substituted)
1 teaspoon dried marjoram
1 tablespoon masa harina
1 can (14.5 ounces) fire-roasted
crushed tomatoes
2 bay leaves
8 ounces dark lager-style beer
2 ounces (¼ cup) brewed espresso,
or strong coffee
Lime wedges and warm flour
tortillas, for serving
1. Season the meat on both sides with 1
teaspoon of salt and the freshly ground
black pepper. (TIP: For optimal browning,
pat meat dry with paper towels before
seasoning.)
2. Assemble the Cuisinart
baking pan and set to 400°F. Add the oil to
the pan.
3. Once the oil gets hot, begin browning the
meat, 3 to 4 minutes per side, working in
two batches. Remove and reserve.
4. Add the chopped onion, jalapeños,
poblano, and garlic, and cook until softened
and fragrant, about 5 to 8 minutes. Add the
reserved meat, along with drippings, back
to pan.
5. Add the chili powder, cumin, oregano,
marjoram, and masa harina, and mix to coat
the meat and vegetables. Add the remaining
ingredients, including the remaining
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teaspoon of salt, and allow the mixture to
come to a simmer.
6. When the mixture comes to a simmer, lower
the temperature to 200°F to maintain a
slight simmer. Cook until tender, about 2 to
3 hours. Check occasionally to make sure
mixture is just simmering; temperature may
need to be lowered to 175°F if boiling.
7. Once meat is tender, remove and discard
the bay leaves and stir to fully mix. Taste
and adjust the seasoning as desired. Serve
with lime wedges and warm tortillas for
sopping up the sauce!
Nutritional information per serving (based on 8 servings):
Calories 390 (55% from fat) • carb. 8g
pro. 35g • fat 24g • sat. fat 10g • chol. 119mg
sod. 891mg • calc. 49mg • fiber 2g
Guinness Braised
Beef Shanks
A perfect, comforting dish for a cold
winter evening.
Makes 4 to 6 servings
4 beef shanks (about 3 to 3½
pounds total), about 1¼ inches
thick, 3 to 3½ inches in diameter,
tied
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black
pepper
1 teaspoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, chopped
1 leek, white and light green parts
only, halved and thinly sliced
2 medium carrots, peeled,
quartered and cut into ½-inch
slices
1 celery stalk, peeled and cut into
½-inch slices
4 garlic cloves, chopped
1 teaspoon dried thyme
12 ounces Guinness beer
2 tablespoons tomato paste
4 sprigs parsley, chopped
1. Season beef with ½ teaspoon salt and the
pepper. Reserve.
2. Assemble the Cuisinart
baking pan and select 400°F. Add the oil to
the pan.
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