26 • NuWave
™
PIC2 Complete Cookbook
• 27
Hometown Chili
Serves: 6-8
2 pounds ground beef
1 cup chopped yelLow onion
1 cup chopped celery
2 tablespoons chopped garlic
2 cans light red kidney beans
4 (15-ounce) whole tomatoes
3 tablespoons chili seasoning
2 cups cold water
3 tablespoons fresh parsley, minced
½ teaspoon black pepper
½ teaspoon salt
1 cup grated cheese (optional)
½ cup chopped green onions (optional)
1 cup crackers (optional)
Directions:
1. In large stock pot, cook ground beef
and 1 tablespoon chili seasoning on
Medium High (375°F).
2. Drain any fat and add the meat back
to large stock pot.
3. Add onions, celery and garlic. Sauté
with ground beef for about 2 minutes
until onions are translucent, stirring
every 30 seconds.
4. Add kidney beans, tomatoes,
remaining chili seasoning, water,
parsley, salt and pepper.
5. Turn PIC to High (425°F) and bring
to boil.
6. Turn PIC down to Medium-Low
(175°F) and let simmer for 45
minutes.
7. Serve with cheese, chopped onions
and crackers.
Tip: If you don’t have fresh parsley,
substitute 1 tablespoon dry parsley.
Spiced Beef with Dumplings
Serves: 4-6
1 (3-pound) boneless chuck roast
2 tablespoons olive oil
1 (16-ounce) can tomatoes
1 ¾ cup water, divided
¼ cup red wine
2 tablespoons beef Bouillon
Salt to taste
2 cloves garlic, minced
1 (8-count) package refrigerated
biscuits
1 tablespoon minced parsley
2 tablespoons cornstarch
Directions:
1. Trim excess fat from roast.
2. Heat the oil in large Dutch oven on
Medium (275°F).
3. Brown roast on all sides.
4. Add tomatoes, 1 ½ cups water, red
wine, boullion, salt and garlic to
Dutch oven.
5. Cook on Medium-Low (175°F) for
2-2 ½ hours or until tender.
6. Place biscuits on roast and sprinkle
with parsley.
7. Cover and steam dumplings for
on Medium-Low (175°F) 15 minutes,
shaking pot occasionally.
8. Remove meat and dumplings and
place on platter.
9. Degrease cooking liquid.
10. Bring cooking liquid and remaining
water up to boil on Medium-High
(375°F).
11. Gradually add cornstarch by
continually stirring it into cooking
liquid.
12. Continue to stir until gravy is thick.
Pork & Chicken
Tips for Pork & Chicken
• Poultry is ready to serve once the
internal temperature* reaches 170-
180°F, or when juices run clear.
• Pork is ready to eat when the
internal temperature* approaches
160-170°F, or once juices run clear.
• To cut raw meat more easily, it may
help to thoroughly chill rst.
• 1 pound of raw chicken equals 2
cups of cooked meat.
• When it comes to searing meat, the
cut is not ready to be ipped if it is
sticking to pan.
• When adding raw meat to hot oil,
wear a hot pad or glove and/or use
tongs to prevent burns.
• Let all meats (chicken, beef, lamb,
pork, etc.) sit for 3-5 minutes after
cooking time is complete before
cutting.
• Meat should be thawed in the
refrigerator.
* A meat thermometer is essential for
checking internal temperature.
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