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Slow Cooker Chili
1 pound (454g) lean ground beef, 1 can (28-oz./840ml) diced tomatoes
cooked and drained 1 can (4
1
⁄
2
-oz./135ml) chopped chilies
1 large onion, coarsely chopped 2 tablespoons chili powder
1 clove garlic, minced 2 teaspoons cumin
1
⁄
2
pound (227g) dried kidney beans*
2 cans (14
1
⁄
2
-oz./435ml each) beef broth 1 can (6-oz./180ml) tomato paste
(optional)
1. Combine all ingredients, except tomato paste, in Stoneware Bowl. Stir to thoroughly mix.
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.
3. Cook for 4
1
⁄
2
hours on Hi, or 7 to 8 hours on Auto.
4. For a thicker chili, stir in tomato paste one-half to 1 hour prior to serving.
5. Serve over hot, fluffy rice, if desired.
Makes: About 8 (1-cup/240ml) servings.
*No need to soak or precook beans.
Note: For vegetarian chili use 2 cups (480ml) frozen, thawed corn instead of the ground
beef. Substitute vegetable broth for the beef broth. Yield may be less.
Jerk Chicken
5 green onions, cut in 1-inch 2 teaspoons nutmeg
(2.54cm) lengths
1
⁄
2
teaspoon ground pepper
3 jalapeno peppers, seeded and 2 tablespoons Balsamic vinegar
each cut into 4 pieces 2 tablespoons soy sauce
1 large onion, quartered 1 chicken (about 3 to 3
1
⁄
2
lbs./1362g-1589g),
1 tablespoon allspice cut up, skin removed
1 tablespoon dry mustard
2 teaspoons cinnamon 1 can (14
1
⁄
2
-oz./435ml) chicken broth
1. Using a food processor or blender, combine green onions, jalapeno peppers, onion,
allspice, dry mustard, cinnamon, nutmeg, pepper, Balsamic vinegar and soy sauce.
Process to chop and blend well. Coat chicken pieces with mixture (it will be thick).
2. Cover, and marinate overnight in refrigerator.
3. Transfer chicken to Stoneware Bowl, including all marinade. Add chicken broth. Position
Stoneware Bowl in Slow Cooker Base.
4. Cover and turn to Hi setting.
5. Cook for 3 hours on Hi.
6. Serve with rice, if desired, and pass the cooking sauce.
Makes: 4 servings (2 pieces/serving).
Note: See Recipe Tips, #4, for making sauce thicker.
Easy Tomato Beef Stew
2 pounds (908g) beef stew meat, cut into 1 jar (4
1
⁄
2
-oz./135ml) whole mushrooms,
2-inch (5cm) pieces drained
1 can (14
1
⁄
2
-oz./435ml) diced tomatoes, 1 envelope (1-oz./30ml) dried onion
undrained soup mix
1 can (11-oz./330ml) tomato soup
1. Combine all ingredients in Stoneware Bowl. Stir to thoroughly mix.
2. Position Stoneware Bowl in Slow Cooker Base. Cover and turn to Hi or Auto setting.
3. Cook for 5 hours on Hi, or for 7 to 8 hours on Auto.
4. Serve over rice or noodles, if desired.
Makes: About 5 (1-cup/240ml) servings.