Hamilton Beach 33158 manual Chili, Tex-Mex Beef Barbecue, Makes 8 or 16 servings

840086500 Ev04 6/22/01 4:30 PM Page 16

Main Dish/Entrees (Using traditional crock)

Chili

5 qt	6 or 7 qt
1	11⁄2	pounds hot Italian sausage, removed from casings
1	11⁄2	pounds lean ground beef
1	1	medium onion, chopped
1	2	(3/4-ounce) envelopes chili seasoning mix
1	2	(16-ounce) cans kidney beans, drained
1	2	(14-ounce) cans diced tomatoes
1	2	(6-ounce) cans tomato paste
1	2	(15-ounce) cans chicken broth

Crumble sausage and ground beef into large skillet. Add onion. Over medium high heat, partially cook sausage, ground beef and onion. Place cooked meat mixture in crock. Add remaining ingredients.

Makes about 3 or 5 quarts.

Cover and cook:

Low – 8 hours

OR

High – 4 hours

Tex-Mex Beef Barbecue

5 qt	6 or 7 qt
3	6	pounds brisket of beef
1	2	(18-ounce) bottles hickory-smoked barbecue sauce
1	2	(1.25-ounce) envelopes chili seasoning
1	2	teaspoons chopped garlic
1	2	teaspoons lemon juice
1	2	tablespoons Worcestershire sauce
1⁄2	1	cup chopped onion

Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well to coat.

Remove the meat and shred. Return the meat to the crock. Stir well. Serve on soft rolls.

Makes 8 or 16 servings.

Cover and cook:

Low – 10 hours

OR

High – 5 hours

16