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Super Chili
Don’t be intimidated by the amount
of chili powder in this recipe; most store-
bought varieties lean on the side of mild.
Spice lovers can turn up the heat by
increasing the cayenne or stirring in
some puréed chipotle chiles.
Settings: Brown/Sauté
Slow Cook
Makes about 6 cups
1¾ pounds ground beef (chuck works
well)
1 teaspoon vegetable oil
1 small onion, peeled and finely
chopped
1 jalapeño, seeded and finely chopped
1 medium red pepper, cut into ¼-inch
dice
4 garlic cloves, peeled and finely
chopped
1
⁄3 cup chili powder
2 teaspoons dried oregano
2 teaspoons kosher salt
¼ teaspoon cayenne pepper
1 can (14.5 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes,
drained
1. Set the Multicooker to Brown/Sauté at
400°F. Once preheated, add the ground
beef in two batches and break apart with a
wooden spoon. Cook until meat is browned
and completely cooked through. Remove
and reserve meat. Carefully remove pot
from the unit and drain out all of the fat.
Return pot to the base.
2. Add the teaspoon of vegetable oil to the
cooking pot and set to Brown/Sauté at
350°F. Once hot, add the onion, jalapeño,
red pepper and garlic. Stir together and
sauté until soft and fragrant, about 5 to 8
minutes. Return the cooked beef to the pot.
Stir in the chili powder, oregano, salt and
cayenne.
3. Add the crushed and diced tomatoes and
stir well. Cover and switch the unit to Slow
Cook on Low for 6 hours. When unit
switches to Keep Warm, degrease the chili
by either skimming any excess fat with a
ladle or by gently blotting the surface with a
paper towel.
4. Taste and adjust seasoning accordingly.
Leave on Keep Warm until ready to serve.
Note: For a heartier chili, stir in one can (15.5
ounces) of drained and rinsed red kidney
beans during the last hour of cooking.
Nutritional information per serving (1 cup):
Calories 332 (50% from fat) • carb. 13g • pro. 29g
• fat 19g • sat. fat 7g • chol. 82mg • sod. 989mg
• calc. 79mg • fiber 5g
Moroccan Lamb Stew
The North African spices complement
this stew nicely.
Setting: Slow Cook
Makes 8 cups
2 pounds lamb shoulder, cut into
1-inch pieces
1 large onion, peeled and sliced
3 medium carrots, peeled and cut into
¼-inch rounds
1 ½-inch piece ginger, peeled and
finely chopped (about 1½ teaspoons)
3 garlic cloves, peeled and chopped
1 cinnamon stick
1 teaspoon ground cumin
¾ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
½ teaspoon ground coriander
1
⁄8 teaspoon cayenne pepper
½ teaspoon ground allspice
pinch saffron
pinch ground cloves
8 ounces dried, pitted prunes
1 can (15-ounces) chickpeas, drained
and rinsed
2 tablespoons tomato paste
2 cups beef or chicken stock
1. Put all ingredients together into the pot of
the Multicooker. Stir together to coat all
ingredients well.
2. Cover and switch unit to Slow Cook on Low
for 16 hours.
3. Once unit switches to Keep Warm, taste
and adjust seasoning accordingly.
Note: If you have time, you can brown the
lamb prior to slow cooking. Do this in Brown/
Sauté at 400˚F prior to the first step.
Nutritional information per serving (1 cup):
Calories 313 (20% from fat) • carb. 35g • pro. 28g
• fat 7g • sat. fat 2g • chol. 73mg • sod. 347mg
• calc. 82mg • fiber 6g