6
Chicken and White Bean Chili
2 cups dry great northern beans
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts,
cut into ¾-inch pieces
1 cup chopped onion
1 cup sliced carrot
3 cloves garlic, minced
1 jalapeño pepper, seeded, minced
8 cups chicken stock or broth
1 tablespoon packed brown sugar
2 teaspoons white wine vinegar
1½ tablespoons chili powder
1½ teaspoons dried oregano
¼ teaspoon ground allspice
Clean and rinse beans. Soak beans overnight in 6 cups of water or by using the quick soak method. To soak using quick method, place
beans in multi-cooker and cover with 6 cups of water. Set heat control to 250° and bring water to a boil. Boil 1 to 2 minutes and then
turn off heat control. Cover multi-cooker and let stand at least 1 hour. Drain soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 375°. Add oil and brown chicken. Add onion, carrot, garlic, and jalapeño pepper and sauté 1 to 2 minutes.
Stir in beans, chicken stock, brown sugar, vinegar, chili powder, oregano, and allspice. Bring to a boil. Turn heat control down until
indicator light turns off. Cover and simmer until beans are tender, about 1 hour.
8 servings
New England Boiled Dinner
1½ pounds ham, cut into serving pieces
3 cups water
4 potatoes, halved
6 small onions
4 carrots
½ head of cabbage, cut into wedges
½ rutabaga, sliced
1 teaspoon salt
⅛ teaspoonpepper
Place ham and water in multi-cooker. Set heat control at 250° and bring to a boil. Turn heat control down until indicator light turns off.
Cover and simmer 1 hour or until meat is nearly tender. Add potatoes, onions, cabbage, rutabaga, salt, and pepper. Cover multi-cooker
and simmer until vegetables are done. Add water if necessary.
6 to 8 servings
Braise
Spiced Pot Roast
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon ginger
⅛ teaspoonpepper
1 (2- to 3-pound) beef pot or chuck roast
1 tablespoon vegetable oil
½ cup brown sugar
1 cup red wine
1 cup water
2 small onions, sliced
1 clove garlic, minced
4 bay leaves
Combine nutmeg, cinnamon, salt, ginger, and pepper; rub into all surfaces of meat. Preheat multi-cooker at 375°. Add oil and brown
meat. Dissolve brown sugar in wine and water and pour into multi-cooker. Add onions, garlic, and bay leaves. Bring liquid to a boil.
Turn heat control down until indicator light turns off. Cover and simmer 1 to 3 hours or until tender.
6 to 8 servings
Braise your favorite piece of meat or poultry. Combine these foods, but make sure they have compatible avors. Figure 2 to 4 servings
per pound of meat or poultry.
Start with 1½ to 3 pounds of beef, pork, or poultry:
Blade Roast Flank Steak Rump Roast (boneless)
Boston Butt Fore Steak Rump Roast (standing)
Brisket Pot Roast Sirloin Roast
Chuck Roast Rib Roast Turkey Breast
English Cut Round Roast Whole Chicken
Preheat multi-cooker at 375°. Brown meat in vegetable oil.
Add up to a total of 2 cups of any of these liquids:
Beer Coffee Tomato Juice
Broth Fruit Juice Water
Carbonated Beverage Red Wine
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