Fall Football Chili
Ingredients:
31/2-4 lbs. coarsely ground beef
1 | | 14 1/2 oz. can beef broth |
3 | Tbsp | medium onion, finely chopped |
3 | tsp. | instant beef bouillon |
1 | 8oz | can tomato sauce |
2 | Tbs. | paprika |
1/2 tsp. | black pepper |
4 | Tbsp | chili powder |
1 | Tbsp | cumin |
1/4 tsp. | onion powder |
1/4 tsp. | salt |
1/4 tsp. | garlic powder |
1/4 tsp. | garlic salt |
1/4 tsp. | sugar |
1 Tbsp | lime juice |
1small package frozen corn, thawed (optional) sour cream, for topping
| chopped green onion, for topping |
1/2 cup | shredded cheese, for topping |
Directions:
Cook beef in a large skillet over medium heat , stirring to crumble the beef until it is browned. Drain. Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, two teaspoons of the beef bouillon, garlic powder, and black pepper in ceramic pot. Mix ingredients and cover with glass lid. Cook for 7 hours 15 minutes on Low setting or 3 hours 15 minutes on High setting. Stir in remaining beef bouillon, onion powder, salt, sugar and lime juice. Cover and cook for one more hour. Top with sour cream, green onions and cheese if desired.
Classic Beef Stew
Ingredients:
4 lbs. | stewing beef, cut into 1-inch cubes |
1/2 cup | flour |
1 tsp | salt |
1 tsp | black pepper |
3 cups | beef broth |
2 tsp | Worcestershire sauce |
2 cloves | garlic, minced |
2 | bay leaves |
2 tsp | paprika |
8 | small potatoes, diced |
4 | small onions, diced |
4 | celery stalks, sliced |
Directions:
Brown beef in s large skillet over medium heat, stirring until all sides are brown. Add meat to ceramic pot. Sprinkle flour, salt and pepper over meat and stir to coat well. add remaining ingredients and stir to mix well. cover and cook on Low setting for 11 hours or on high for 5 hours 30 minutes. Stir thoroughly before serving.
Stirring Food
Little or no stirring is required when using the low or keep warm setting. when using the high setting, stirring ensures even flavor distribution.
Basic Cooking Time Guide
| Heat | Low | High |
| Setting |
| | |
| 3-4 Lb. | 6-8 Hours | 3-4 Hours |
| Chicken |
| | |
| 3-4 Lb. Pot | 6-8 Hours | 4-5 Hours |
| Roast |
| | |
| 3 Qt. Beef | 8-10 Hours | 4-5 Hours |
| Stew |
| | |
| 3 Qt. Chili | 8-10 Hours | 4-5 Hours |
| | | |
| 3 Qt. | 6-8 Hours | 3-4 Hours |
| Vegetable |
| Soup | | |
*The cooking times given above should be used ONLY as a guide. It is recommended that a thermometer be used to check the temperature to ensure the food is completely cooked.
Tips For Slow Cooking
•The cover of the slow cooker does not form a tight fit on the ceramic pot but should be centered on the ceramic pot for best results. Do not remove the glass cover unnecessarily - this will result in major heat loss. Do not cook without the glass cover in place.
•Stirring is not normally needed when using a slow cooker. However, if cooking on high, you may want to stir occasionally.
•Slow cooking retains most of the moisture in foods. If a recipe results in too much liquid at the end of the cooking time, remove glass cover, turn the control knob to high, and reduce the liquid by simmering. This will take 30-45 minutes.
•The slow cooker should be at least half-filled for best results.
•If cooking soups or stews, leave a
2-inch space between the top of the ceramic pot and the food so that the food may be allowed to simmer.
•Many recipes call for cooking all day. You can also prepare the recipe the night before by placing all ingredients in the ceramic pot, cover and refrigerate overnight. In the morning, simply place the ceramic pot in the slow cooker and select the time and temperature setting.
•Meat & Poultry require at least 7 to 8 hours on LOW. Do not use frozen meat in the slow cooker. Thaw any meat or poultry before slow cooking.
•Trim all visible fat from meat or poultry.
•Cook dried beans 1-2 hours on high setting, then add remaining ingredients, cook on low for the remaining time.
•When cooking curries and casseroles, richer, more intensive flavors will develop when the first stage is prepared by traditional methods, i.e. brown the onions, meat and spices first in a non-stick pan.
DO’s
•Handle the ceramic pot and glass lid with care.
•Use oven mitts when lifting the ceramic pot containing hot foods.
•Avoid extreme temperature changes in the ceramic pot or glass lid. For
example, do not place into or under cold water while still hot
.
DO NOT’s
•Use the ceramic pot if chipped or cracked.
•Operate the slow cooker without the ceramic pot in place.
•Place the hot ceramic pot onto a wet surface.
•Use frozen meats or foods in slow cooker. Always defrost them first.
•Place the glass lid in oven or microwave.
NEVER
•Use abrasive cleansers or metal scouring pads when cleaning the ceramic pot.
•Place water or other liquids into the base of the slow cooker.
•Immerse the base, cord or plug of the slow cooker into water or any other liquid.
•Touch hot surfaces with bare hands.
