Beef Chili For A Crowd; Heart Smart Turkey Chili - Cuisinart CSSC-400C Instruction And Recipe Booklet

Beef Chili for a Crowd

Makes 8 servings
cooking spray
1½ teaspoons (7 ml) good quality
olive oil
¾ pound (375 g) onions, peeled and
fi nely chopped
3 cloves garlic, peeled and minced
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) freshly ground
pepper
1½ pounds (750 g) lean ground beef
¼ tablespoon (4 ml) chili powder
2 teaspoons (10 ml) oregano
2 teaspoons (10 ml) cumin
½ tablespoon (7 ml) paprika
Lightly coat the interior of the ceramic pot of the Cuisinart
cooking spray.
Heat a Cuisinart ® 12-inch (30 cm) nonstick skillet over medium-high heat and add
½ teaspoon (1.25 ml) olive oil; sauté onions and garlic until soft. Season with
¼ teaspoon (1 ml) salt and ¼ teaspoon (1 ml) pepper. Place in ceramic insert.
In the same skillet, heat another teaspoon of oil; cook ground beef until brown,
breaking up clumps with the back of a spoon. Stir in remaining salt and pepper, chili
powder, oregano, cumin and paprika; cook over low heat until spices are
fragrant. Transfer meat mixture to Slow Cooker. Add sliced red, green, and yellow
peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.
Cover and cook on Low setting for 6 hours using Timer function; Slow Cooker will
automatically switch to Warm.
One hour before serving, turn heat to High. Stir in beans and slow cook until heated
through.
Nutritional information per 1 cup (250 ml) serving:
Calories 267 (20% from fat) • carb. 28g • pro. 26g • fat 6g • sat. fat 2g
• chol. 49mg • sod. 330mg • calc. 90mg • fi ber 7g
½ red pepper, cored, seeded,
chopped
½ green pepper, cored,
seeded, chopped
½ yellow pepper, cored, seeded,
chopped
1 can (14 ounces [397 g]) diced
tomatoes, juices drained, separated
1 can (3 ounces [85g]) tomato paste,
salt-free
1½ tablespoons (25 ml) red
wine vinegar
2 cans (15–16 ounces [425 - 454 g]
each) beans, drained, rinsed and
drained again (i.e. black beans,
pinto beans and/or red kidney
beans)
®
Slow Cooker with
S & C
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Heart Smart Turkey Chili

Makes about 9 cups (2.25 L)
1 teaspoon (5 ml) + 1 tablespoon
(15 ml) extra virgin olive oil,
divided
3 pounds (1.5 kg) lean ground
turkey (7% fat)
4 cloves garlic, peeled and fi nely
chopped
1 pound (500 g) Spanish onions,
peeled and chopped
5 tablespoons (75 ml) chili powder
½ tablespoon (7 ml) ground cumin
½ teaspoon (2 ml) ground allspice
½ teaspoon (2 ml) ground cinnamon
Heat one teaspoon (5 ml) olive oil in a Cuisinart
¹⁄ ³
medium-high heat. Add of the turkey to the pan and cook until brown, breaking
up clumps with the back of a spoon, about 7 minutes. Transfer to the ceramic pot of
the Cuisinart ® Slow Cooker. Brown the remaining meat with one teaspoon oil, in
two more batches.
Heat the remaining one tablespoon (15 ml) of oil over medium heat in the same pan;
add the garlic and onion and cook until translucent and softened, about 5 minutes.
Add chili powder, cumin, allspice, cinnamon, coriander, and oregano; cook over low
heat until fragrant, about 5 minutes. Transfer onion mixture to the Slow Cooker.
Stir in diced tomatoes, diced peppers, chicken stock, wine vinegar, and bay leaf.
Cover and cook for 6 hours on Low using Timer function. Slow Cooker will
automatically switch to Warm.
Serve with "chili condiments" – shredded lowfat Cheddar or Monterey Jack cheese,
diced avocado, chopped tomato, chopped onions, chopped peppers and warm corn-
bread.
Nutritional information per 1-cup (250 ml) serving:
Calories 323 (51% from fat) • carb. 10g • pro. 30g • fat 18g • sat. fat 5g
• chol. 78mg • sod. 301mg • calc. 68 mg • fi ber 3g
½ teaspoon (2 ml) ground coriander
1 teaspoon (5 ml) oregano
2 cans (14 ounces [397 g] each)
diced tomatoes
½ red bell pepper, cut into
1½ x ¼-inch (3.8 x 0.6 cm) strips
½ yellow bell pepper, cut into
1½ x ¼-inch (3.8 x 0.6 cm) strips
1 cup (250 ml) unsalted, nonfat,
low-sodium chicken stock
1 tablespoon (15 ml) wine vinegar
1 bay leaf
¾ teaspoon (3.75 ml) kosher salt
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12-inch (30 cm) skillet over
S & C
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