Makes:
10 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Roaster with Cover
Contributed By:
Pete Updike
Authorized Saladmaster Dealer
Ingredients
Recipe Description:
Recipe adapted from original by Rosalie Voseles
1 1⁄2
pounds
90% lean ground beef
(680
g)
3⁄4
cup
red bell peppers, processed, use Cone #3
(130
g)
3⁄4
cup
onions, processed, use Cone #3
(120
g)
3⁄4
cup
celery, processed, use Cone #3
(75
g)
2
cups
water
(475
mL)
12
ounces
tomato paste
(340
g)
32
ounces
kidney beans, cooked and drained
(907
g)
1⁄2
cup
parsley, chopped
(30
g)
2
teaspoons
dried basil
(2
g)
1⁄2
teaspoon
dried oregano
(.5
g)
1⁄3
cup
sugar
(67
g)
2
teaspoons
salt
(12
g)
2
teaspoons
ground cumin
(5
g)
2
teaspoons
ground chili powder
(5
g)
1⁄8
teaspoon
garlic powder
(.35
g)
dash of ground cloves
dash of baking soda
Directions:
- Preheat roaster over medium heat. When several drops of water sprinkled on roaster skitter and dissipate, add ground beef, bell peppers, onions and celery. Sauté until meat is browned.
- Add remaining ingredients, mix well to combine and cover.
- When Vapo-Valve™ clicks steadily, turn heat to the point where the valve flutters every few seconds and simmer chili for 1 1⁄2 - 2 hours.
- Serve chili hot.
Tips:
- You may also use the Multi-Purpose 5 Qt. Oil Core (MP5) to prepare this chili. Set the temperature on the digital probe to 250°F/120°C. When Vapo-Valve™ clicks steadily, reduce temperature to 205°F/95°C and cook for approximately 1 hour.
Directions
Tips
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