Recipes, Chili con Carne | Calphalon 1779208 instruction

RECIPES

Braised Lamb Shanks with Tomato & Fennel

Serves 6

Ingredients

2Tbsp. all-purpose flour

2Tbsp. olive oil

6lamb shanks, (approx. 12 oz. each with bone)

2c. onion, diced

2c. carrot, peeled & diced

2c. fennel bulb, diced

4cloves garlic, peeled & crushed

2bay leaves

10sprigs thyme, bundled with twine

3Tbsp. tomato paste

2 c. canned tomatoes, crushed with juice

2 c. dry red wine

5 c. chicken or lamb stock Salt and pepper to taste

	Garnish
	3 Tbsp. Italian parsley, chopped
	Directions
	In a medium-sized bowl, add flour and ½ teaspoon salt and ½ teaspoon
	8
	pepper. Coat lamb shanks with seasoned flour. Heat a 12" Calphalon skillet
	or omelette pan over medium heat. Add 2 tablespoons olive oil. Sear shanks
	on all sides to a golden brown color. Remove lamb shanks and place in slow
	cooker crock.
	In the same pan, add onions and cook over medium heat until soft, about 2
	minutes. Add carrots and fennel and continue to cook another 3-5 minutes.
	Add garlic, bay leaves, thyme bundle and tomato paste. Continue to sauté
	for about 2 minutes longer. Add red wine and reduce liquid by half, stirring
	to scrape bits from the bottom of the pan. Pour mixture over lamb shanks and
	add tomatoes with juice and stock. Cover slow cooker and cook for 8 hours
	using the Auto setting or cook for 2 hours on High and 6 hours on Low.
	At 6 hours, lamb should be falling off the bone, skim fat as necessary from top,
18	remove thyme bundle, bay leaves, adjust seasoning with salt and pepper.
18	Stir in freshly chopped parsley. Serve with rice, potatoes or crusty bread.

Chili con Carne

Serves 8–12

Ingredients

3 lbs. lean ground beef (or ground turkey)

2 Tbsp. olive oil

2 c. onions, finely diced

4 cloves garlic, pureed

2 Tbsp. ground cumin, toasted

4 Tbsp. chili powder (Try a variety of chili blends such as ancho & chipotle) ½8 tsp. cayenne pepper

1 Tbsp. canned chipotle chilies in adobo sauce, chopped

4 c. canned plum tomatoes, coarsely chopped

½c. beef stock 2 bay leaves

Bundled stems of cilantro

1-12 oz. can red kidney beans, drained & rinsed

1-12 oz. can white kidney beans, drained & rinsed

½c. cilantro, finely chopped

Garnish

1 c. Monterey Jack cheese, grated

1 c. sour cream

1 bunch green onions, finely chopped

2 limes, cut into wedges Tortilla chips

Directions

Heat a 12" Calphalon nonstick omelette pan over medium heat. Add 2 tablespoons olive oil and heat for one minute. Add beef and brown. Pour off excess fat and transfer beef to the slow cooker crock. In same pan, add onions and cook until transparent about 2–3 minutes. Add garlic and continue to cook over medium for another minute. Be careful not to burn garlic. Transfer to slow cooker crock. Add cumin, chili powder, cayenne, chipotle chilies, tomatoes, beef stock and bay leaves. Cover and cook for 2 hours on High and ½ hour on Low. Add beans, season with salt and pepper and cook for another 30 minutes on Low. Add cilantro and mix well. Serve with garnish of Jack cheese, sour cream, green onions, limes and fresh tortilla chips.