Chili - Cuisinart DLC-10C - Classic Original Food Processor Use And Care Manual

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Chili

Kids love chili and it's a versatile dish. Serve it on hoi
dogs, fill lacos wild il or eal it plain. This one freezes
well lor about 6 monlhs
INGREDIENTS
medium garlic doves
a
1
medium onion
i pound boneless beel chuck, chilled
1-1/2
teaspoons whole cumin seed
2 tablespoons vegetable oil
2 tablespoons chili powder
2 tablespoons paprika
1
teaspoon sail
1/6
leaspoon crushed red peppers
1
8-ounce can whole tomatoes
1
cup wale;
2
cups red kidney bean
4-1/2 cupsyield
Peel garlic and onion, quarter onion Process both
with metal blade unlil finely chopped, about 15
seconds. Remove and reserve. Trim beel ol all lat and
cut il into 1-inch cubes. Process until coarsely
chopped, about 10 to 12 pulses.
Brown cumin in saucepot over medium heat. Shake
pan constantly and cook until cumin begins lo smoke,
about 1 minute. Remove and reserve.
Heal vegetable oil in same saucepot over medium heat.
Add garlic and onions and cook for 2 minules. Add
beel and cook, stirring often, until no pink color
remains, aboul 5 minules.
Reduce heal.to low. stir in cumin, chili powder,
paprika, salt and red peppers and cook uncovered for 5
minules. stirring occasionally.
Use metal blade lo chop tomatoes coarse, pulsing
twice Add to saucepot with waler and bring lo boil.
Reduce heat and simmer, partially covered, over
medium-tow heat lor 45 minutes, slirring occasionally.
Slir in the beans and cook until healed Ihrough. Taste
and addsalt.il needed.
Try some of these garnishes wilh the chili: shredded
Cheddar or Monterey Jack cheese, shredded lettuce.
sliced jalapeno peppers, sliced scallions, sliced black
olives, chopped tomato or chopped avocado.
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