Cuisinart DLC-10S manual Medium garlic doves, Pound boneless beel chuck, chilled, cupsyield

32

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

amedium garlic doves

1 medium onion

i pound boneless beel chuck, chilled

1-1/2teaspoons 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

1cup wale;

2cups red kidney bean

4-1/2 cupsyield

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.

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.