Cuisinart MSC-400 Recipe Book

Recipe Booklet

Instruction

Booklet

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Cook Central® 3-in-1 Multicooker

MSC-400

RECIPES

Breakfast & Starters

Spinach & Gruyère

Breakfast Strata .................3

Maple Cinnamon Oatmeal ......... 3

Sausage Bites in Mustard

Wine Sauce..................... 4

Vegetable Dumplings .............4

Turkey Swedish Meatballs ......... 5

Stocks & Sauces

Rich Veggie Stock................6

Easy Chicken Stock .............. 6

Shrimp Stock ................... 6

Garden Vegetable Sauce ..........7

Bolognese......................8

Soups & Stews

Rustic Tomato Soup . . . . . . . . . . . . . . 8

Chicken Noodle Soup............. 9

Mushroom Barley Soup ...........9

Beef Stew ..................... 10

Super Chili .................... 10

Spinach Dal ................... 11

Shrimp & Chorizo Gumbo ......... 12

Moroccan Lamb Stew............ 13

Caldo Verde ...................13

Entrées

Brisket of Beef ................. 14

Chicken with Hot and

Sweet Peppers . . . . . . . . . . . . . . . . . 14

Corned Beef with Vegetables ......15

Lemon Chicken with Rosemary .... 15

Paella ........................ 16

Pot Roast ..................... 17

Pulled Pork .................... 17

Chicken & Vegetable Stir-Fry ...... 18

Primavera Shrimp Sauté ..........19

Guinness-Braised Short Ribs ...... 19

Osso Buco .................... 20

Asian-Style Steamed Salmon . . . . . . 20

Tofu with Soy-Ginger

Vegetables ....................21

Poached Chicken with

Two Sauces.................... 22

Roasted Red Pepper Sauce ....... 22

Wild Mushroom Sauce ........... 23

Steamed Sole with Fennel

and Leeks .....................23

Sides

Braised Fennel ................. 24

Broccoli Rabe with Sausage....... 24

Garlic-Rosemary Beans .......... 25

Macaroni & Cheese.............. 25

Sautéed Red Potatoes ........... 26

Steamed Artichokes ............. 26

Brown Rice Risotto .............. 26

Desserts

Applesauce .................... 27

Apple Butter ................... 27

Dulce de Leche................. 28

Dulce de Leche Bread Pudding .... 28

Poached Pears . . . . . . . . . . . . . . . . . 29

Fruit Crisp ..................... 29

Lightened Rice Pudding .......... 30

Blueberry Jam.................. 30

Breakfast & Starters

Spinach & Gruyère

Breakfast Strata

This is a delicious dish to have at brunch for

a crowd. The flavors are rich and it takes only

a few steps to complete.

Settings: Brown/Sauté Slow Cook

Makes twelve 1-cup servings

1½ teaspoons olive oil 1 garlic clove, peeled and finely

chopped 1 small onion, peeled and chopped 1 teaspoon kosher salt, divided 8 large eggs 1 cup heavy cream 1 cup whole milk ¼ teaspoon freshly ground black

pepper ¼ teaspoon ground nutmeg 1 teaspoon dried mustard powder 1 loaf (1 pound) challah bread, cut into

1-inch cubes 4 ounces baby spinach 6 ounces Gruyère, shredded

1. Put the oil into the cooking pot of the Multicooker, set to Brown/Sauté at 350°F. Once preheated, add the garlic, onion and a pinch of the salt. Sauté until golden and fragrant, about 3 to 4 minutes. Meanwhile, in a large bowl combine the eggs, cream, milk, pepper, remaining salt, nutmeg, and mustard powder. Whisk well to combine. Add the bread cubes, spinach and cheese. Mix well to fully coat.

2. Add the soaked bread cubes to the pot and stir once more to incorporate the onion and garlic. Cover and switch from Brown/Sauté to Slow Cook set on Low for 3½ hours.

3. Once time has expired, the unit will automatically switch to Keep Warm. This is best served immediately.

Nutritional information per serving:

Calories 331 (55% from fat) • carb. 22g • pro. 14g

• fat 20g • sat. fat 10g • chol. 206mg • sod. 500mg

• calc. 254mg • fiber 1g

Maple Cinnamon

Oatmeal

Milk gives the oatmeal a creamy consistency.

Water, however, can easily be substituted,

should you prefer.

Setting: Slow Cook

Makes six 1-cup servings

1½ cups steel cut oats 3 cups water 3 cups milk (may use whole or

reduced fat), divided 2 tablespoons pure maple syrup 1 cinnamon stick ½ teaspoon kosher salt pinch ground nutmeg ½ cup raisins or other dried fruit (for

larger dried fruit varieties, chop into bite-size pieces)

1. Put the oats, water, 1½ cups of milk, maple syrup, cinnamon stick, salt, nutmeg and dried fruit into the cooking pot of the Multicooker.

2. Cover and set to Slow Cook on Low for 2½ hours.

3. Once unit switches to Keep Warm, stir the remaining milk into oatmeal. Remove cinnamon stick and serve immediately.

Nutritional information per serving:

Calories 277 (21% from fat) • carb. 46g • pro. 9g

• fat 7g • sat. fat 3g • chol. 18mg • sod. 258mg

• calc. 160mg • fiber 5g

Sausage Bites in

Mustard Wine Sauce

Preparing this dish is a breeze, and it will be

a hit every time – it is in the Test Kitchen!

Pair this with nice crusty bread and a favorite

bottle of wine. Your guests will love you.

Setting: Brown/Sauté

Makes 8 appetizer servings

24 ounces smoked chicken or turkey sausage, cut on the diagonal into ½-inch slices

1 teaspoon olive oil 1 medium onion peeled, cut into

½-inch pieces 1½ cups dry white wine ¼ cup Dijon mustard 1 tablespoon chopped fresh parsley,

for garnish

1. Set the Multicooker to Brown/Sauté at 400°F. Cooking in three to four batches (you don’t want to overcrowd the pot or the sausage will not brown well), add sausage to the cooking pot, cooking each batch, until sausage is nicely browned (about 4 to 5 minutes per batch).

2. Once the sausages are browned, return all to the pot and reduce the heat to 350°F. Add the oil. Add the onions and cook 10 to 12 minutes, stirring occasionally, or until softened and translucent.

3. Raise the heat again to 400°F and add the wine. Bring the wine to a boil and cook until reduced by about two thirds, stirring occasionally.

4. Finally, reduce the heat to 300°F and stir in the Dijon. Simmer, uncovered, until sausages are completely coated and sauce is slightly thickened, about 2 minutes.

5. Garnish with parsley and serve.

Nutritional information per serving:

Calories 189 (38% from fat) • carb. 8g • pro.13g

• fat 8g • sat. fat 0g • chol. 45mg • sod. 963mg

• calc. 26mg • fiber 1g

Vegetable Dumplings

Serve these healthy homemade dumplings alongside a soy dipping sauce for a fun hors d’oeuvre.

Settings: Brown/Sauté Steam

Makes 16 dumplings

1 teaspoon grapeseed oil 3 ounces shiitake mushrooms, diced ¼ cup shredded carrot ¼ cup diced red bell pepper ¼ cup shredded napa cabbage 1½ teaspoons finely chopped scallion 1 teaspoon finely chopped ginger 1½ teaspoons soy sauce, reduced

sodium, plus more for serving 1 teaspoon toasted sesame oil ½ teaspoon fish sauce ¾ teaspoon rice vinegar nonstick cooking spray 16 wonton wrappers 1 quart water for steaming, plus more

for assembling dumplings

1. Put the oil into the cooking pot of the Multicooker set to Brown/Sauté at 400°F. Add the mushrooms, carrot, pepper and cabbage and cook for 1 to 1½ minutes to soften slightly.

2. Stir in the scallion and ginger and cook until fragrant, 30 seconds. Add the soy sauce, sesame oil, fish sauce and vinegar and cook about 1 minute longer, until liquid is absorbed. Transfer filling to a bowl and set aside to cool slightly.

3. Carefully clean out cooking pot and return to base of unit. Lightly coat the steaming rack with nonstick cooking spray and put 1 quart of water into the cooking pot of the Multicooker fitted with the rack.

4. Set up your work station with a small bowl of water and a pastry brush, large plate or cutting board, wonton wrappers, and wonton filling. Working with 3 to 6 wonton wrappers at a time, place 1 heaping teaspoon of filling in the middle of each wrapper. Brush the edges of the wrappers with water and

bring two opposite corners up, making a triangle. Crimp all edges like a pleat and pinch to seal, using more water if needed.

5. Repeat with the remaining wonton wrappers. Keep the prepared dumplings covered with plastic so as not to dry out. When you are close to finishing the dumplings, set the unit to Steam for 20 minutes.

5. When the unit is ready, add the dumplings to the rack and cover. (This may need to be done in two batches.) Serve immediately.

Nutritional information per dumpling:

Calories 20 (20% from fat) • carb. 3g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 39mg

• calc. 3mg • fiber 0g

Turkey Swedish

Meatballs

What was old is new and popular again, and

that is true with this classic dish. These are

sure to please everyone, Swedes and

Setting: Brown/Sauté

Makes about 60 meatballs

¼ cup milk (whole or reduced fat) 1 slice sandwich bread, torn into

1-inch pieces 1 small celery stalk, finely chopped 1 pound ground turkey 1 small onion, peeled and finely

chopped ¾ teaspoon kosher salt ¼ teaspoon ground white pepper ½ teaspoon baking powder ¼ teaspoon ground allspice 1 pinch ground nutmeg 1 large egg, lightly beaten 3½ tablespoons unsalted butter, divided 3 tablespoons unbleached,

all-purpose flour 4 cups chicken broth, low sodium

⁄3 cup sour cream or crème fraîche

non-Swedes alike.

1. Put the milk into a large liquid measuring cup and add the bread. Let soak.

2. While the bread is soaking, combine the celery, turkey, onion, salt, pepper, baking powder, spices and egg in a large mixing bowl. Squeeze the milk out of the bread and add the bread (discarding the milk) to the turkey mixture. With clean or gloved hands, gently mix together until fully combined. Do not over-mix or the meatballs will be tough. Using a small ice cream scoop, form into 1-inch meatballs (about 1 tablespoon of mixture per ball).

3. Put ½ tablespoon of the butter into the cooking pot of the Multicooker set to Brown/Sauté at 375˚F. Once the butter melts and is hot and foamy, add the meatballs in about four batches, turning the meatballs every minute or two until browned or all sides. Remove, reserve and repeat with remaining meatballs. Once all are browned, remove and reserve together.

5. Add the remaining butter to the cooking pot. Once it is melted and foamy, stir in the flour. Stirring constantly with a wooden spoon, cook until the butter/flour mixture is lightly browned. Slowly stir in the broth. Bring to a boil and cook until thickened, about 10 minutes. Reduce heat to 300°F and stir in the sour cream.

6. Put all of the meatballs into the cooking pot with the gravy. Raise heat to 350°F and bring to a boil. Boil for about 10 minutes to coat the meatballs with the thickened gravy.

7. Serve immediately or reduce heat to 200°F and keep covered until ready to serve.

Nutritional information per meatball:

Calories 26 (57% from fat) • carb. 1g • pro. 2g

• fat 2g • sat. fat 1g • chol. 11mg • sod. 49mg

• calc. 7mg • fiber 0g

Stocks & Sauces

Rich Veggie Stock

This stock makes a delicious base for all

soups and sauces.

Setting: Slow Cook

Makes about 8 cups

1 large onion, peeled and cut into eighths

1 large leek, root end trimmed, washed well and cut into 2-inch pieces

1 small parsnip, peeled and cut into 2-inch pieces

1 plum tomato, cut into quarters 2 medium carrots, peeled and cut into

2-inch pieces 2 medium celery stalks, cut into

2-inch pieces 1 large handful fresh Italian parsley 1 small sprig fresh thyme 1 large garlic clove, peeled and

crushed ½ teaspoon black peppercorns 8 cups water

1. Put all ingredients into the cooking pot of the Multicooker.

2. Cover and set to Slow Cook on Simmer for 10 hours.

3. Once unit switches to Keep Warm, strain stock, discarding solids. Use immediately or cool and store in the refrigerator or freezer.*

* Stock will keep up to one week in the refrigerator or two months in the freezer.

Nutritional information per serving (½ cup):

Calories 27 (5% from fat) • carb. 6g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 23mg

• calc. 29mg • fiber 2g

Easy Chicken Stock

A kitchen staple. Use this in any of our

recipes that call for stock.

Setting: Slow Cook

Makes about 8 cups

1 chicken carcass (from a 3 to 4-pound chicken*)

1 medium to large onion, peeled and cut into eighths

1 medium carrot, peeled and cut into 2-inch pieces

1 medium celery stalk, cut into 2-inch pieces

1 small leek, root end trimmed, washed well and cut into 2-inch pieces

1 sprig fresh thyme 1 bay leaf ½ teaspoon black peppercorns 8 cups water

1. Put all ingredients into the cooking pot of the Multicooker.

2. Cover and set to Slow Cook on Low for 12 hours.

3. Once unit switches to Keep Warm, strain stock, discarding the carcass and vegetables. Use immediately or cool to store in the refrigerator or freezer.**

* Although a raw chicken will produce a

more flavorful stock, your leftover roasted chicken carcass can also be used.

** Stock will keep up to one week in the

refrigerator or two months in the freezer.

Nutritional information per serving (½ cup):

Calories 17 (21% from fat) • carb. 2g • pro. 1g

• fat 0g • sat. fat 0g • chol. 5mg • sod. 16mg

• calc. 13mg • fiber 0g

Shrimp Stock

An easy-to-make stock – this is an essential

ingredient in our gumbo on page 12.

Settings: Brown/Sauté Slow Cook

Makes about 8 cups

1 pound shrimp (about 25 medium shrimp)

1 teaspoon olive oil 1 medium onion, peeled and roughly

chopped 1 medium celery stalk, cut into 1-inch

pieces 1 garlic clove, peeled and smashed ¼ cup dry white wine 1 bay leaf 8 cups water

1. Peel shrimp. Reserve shells. Wrap shrimp and reserve for a separate use, for example: Shrimp & Chorizo Gumbo, page 12, or Paella, page 16.

2. Set the Multicooker to Brown/Sauté at 400°F and add the oil. Once preheated, add the shrimp shells and stir until they turn bright pink, about 2 minutes. Stir in the onion, celery and garlic and continue to cook for a few minutes until vegetables are fragrant. Add the white wine and stir until completely reduced. Stir in the bay leaf and water and let come to just a boil.

3. Cover and switch to Slow Cook on Low for 4 hours.

4. Once unit switches to Keep Warm, strain stock, discarding the solids. Use immediately or cool to store in refrigerator or freezer.*

* Shrimp stock will keep up to three days in the refrigerator or two months in the freezer.

Nutritional information per serving (½ cup):

Calories 29 (19% from fat) • carb. 1g • pro. 4g

• fat 1g • sat. fat 0g • chol. 36mg • sod. 168mg

• calc. 22mg • fiber 0g

Garden Vegetable Sauce

This versatile sauce freezes well, so you can

always have some on hand.

Settings: Brown/Sauté Slow Cook

Makes about 8 cups

1 tablespoon olive oil 1 medium onion, peeled and cut into ½-inch pieces 2 medium carrots, peeled and cut into ½-inch pieces 1 cup ½-inch cubed eggplant (not peeled) 1 medium celery stalk, cut into ½-inch pieces 2 garlic cloves, peeled and smashed 1½ teaspoons kosher salt, divided 1½ teaspoons dried oregano 1½ teaspoons dried basil 4 roasted red bell peppers, cut into 1-inch pieces ½ cup dry white wine 4 cans (15.5-ounces, each) diced tomatoes, strained, reserving 1 cup of the juice 1 tablespoon tomato paste ¼ teaspoon freshly ground black pepper 2 tablespoons granulated sugar

1. Put the oil into the cooking pot of the Multicooker, set to Brown/Sauté at 350°F. Once preheated, add the onion, carrots, eggplant, celery, garlic and ½ teaspoon of the salt. Sauté ingredients until softened, about 8 to 10 minutes.

2. Add the oregano, basil, red peppers and wine. Cook until the wine is reduced by at least half. Add tomatoes with the 1 cup of reserved juice, tomato paste, remaining salt, pepper and sugar. Bring to a boil, cover and switch to Slow Cook on Low for 3 hours.

3. Once the 3 hours expire, the unit will automatically switch to Keep Warm. If you want to serve as a more ragoutstyle sauce, you can serve as is over thick cut noodles. If you want a smoother sauce, transfer to a blender in batches, and blend to desired consistency.

Nutritional information per serving (½ cup):

Calories 52 (15% from fat) • carb. 9g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 440mg

• calc. 27mg • fiber 2g

Bolognese

This Italian sauce is a classic. The longer it

can simmer in the Multicooker the better

the flavors will be.

Settings: Brown/Sauté Slow Cook

Makes 6 cups

1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium onion, peeled and finely

chopped 1 medium carrot, peeled and finely

chopped 1 medium celery stalk, finely chopped 4 garlic cloves peeled and finely

chopped ½ pound ground beef (96% lean) ½ pound ground veal ½ pound sweet Italian sausage,

casings removed (about 3 links) 1 teaspoon kosher salt, divided 1 cup whole milk ¾ cup dry white wine ½ teaspoon freshly ground black

pepper 1 can (28 ounces) whole peeled

tomatoes, roughly chopped, with juice

1. Put the oil and butter into the cooking pot of the Multicooker set to Brown/ Sauté at 400°F. When the butter melts, stir in the chopped vegetables including garlic. Sauté vegetables until soft and fragrant, about 5 to 6 minutes, stirring occasionally. Stir in the ground meats, including sausage, in two to three batches, and ½ teaspoon of salt. Cook until completely browned, breaking up meat with a wooden spoon as it cooks.

2. Once the meat is brown, stir in the milk. Simmer until the milk is completely evaporated. Add the wine and simmer until liquid has completely evaporated. Add the remaining salt, pepper and tomatoes to the cooking pot. Stir ingredients together well.

3. Cover and switch to Slow Cook on Low for 6 hours.

4. Once unit switches to Keep Warm, use sauce immediately or cool to store in the refrigerator or freezer.

* Sauce will keep up to five days in the refrigerator or three months in the freezer.

Nutritional information per serving (½ cup):

Calories 144 (42% from fat) • carb. 6g • pro. 12g

• fat 7g • sat. fat 3g • chol. 38mg • sod. 487mg

• calc. 53mg • fiber 1g

Soups & Stews

Rustic Tomato Soup

Sautéing the vegetables gives this soup

a rich, sweet flavor.

Settings: Brown/Sauté Slow Cook

Makes about 8 cups

1 tablespoon olive oil 2 garlic cloves, peeled and smashed 1 medium onion, peeled and chopped 1 medium carrot, peeled and sliced 1 celery stalk, chopped 1 teaspoon kosher salt, divided ¾ teaspoon freshly ground black

pepper, divided 2 pounds plum tomatoes, chopped 2 teaspoons dried basil 1 teaspoon marjoram 6 sun-dried tomatoes ¼ teaspoon baking soda 4 cups vegetable stock

1. Put the olive oil into the cooking pot of the Multicooker set to Brown/Sauté at 350°F. Once preheated, add garlic, onion, carrot, celery and a pinch each of the salt and pepper. Sauté until soft and golden, about 8 to 10 minutes, stirring occasionally.

2. Add remaining ingredients and stir to combine. Cover and switch to Slow Cook on Low for 4 hours.

3. Once unit switches to Keep Warm, blend to finish the soup. Add soup to a blender in batches, blending until smooth. Taste and adjust seasoning as desired.

Nutritional information per serving (1 cup):

Calories 86 (22% from fat) • carb.16g • pro. 3g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 432mg

• calc. 63mg • fiber 4g

Chicken Noodle Soup

This soothing soup is chock full of

good-for-you chicken and veggies.

Setting: Slow Cook

Makes about 10 cups

1 medium onion, peeled and finely chopped

3 medium carrots, peeled and sliced into ¼-inch rounds

2 celery stalks, cut into ¼-inch dice 1 bone-in, skinless chicken breast* 1 bone-in, skinless chicken leg 1½ teaspoons kosher salt, divided ¼ teaspoon freshly ground black

pepper 1 handful fresh Italian parsley 1 sprig fresh thyme leaves 6 cups chicken stock 1 cup dried egg noodles ½ cup frozen peas

1. Put the onion, carrots, celery, chicken parts, 1 teaspoon salt, pepper, parsley, thyme and stock into the cooking pot of the Multicooker.

2. Cover and set unit to Slow Cook on High for 5 hours. Once unit switches to Keep Warm, remove the chicken from the pot and then switch unit back to Slow Cook on High to bring soup to a heavy simmer.

3. Allow the parts to cool and remove and discard all bones; shred or chop the meat and put back into the pot. Once the soup is simmering, add the noodles and remaining salt. Simmer until the noodles are cooked through, according to package instructions. Once the noodles are cooked, stir in the peas.

4. Switch unit to Keep Warm until serving.

*If desired, substitute 2 cups shredded,

roast chicken instead of cooking the chicken parts.

Nutritional information per serving (1 cup):

Calories 102 (20% from fat) • carb. 9g • pro. 11g

• fat 2g • sat. fat 1g • chol. 34mg • sod. 314mg

• calc.35mg • fiber 2g

Mushroom Barley Soup

A bowl of this deeply satisfying soup plus a

slice of crusty French bread makes the

Settings: Brown/Sauté Slow Cook

Makes about 9 cups

2 tablespoons unsalted butter 1 medium leek, root end trimmed,

washed well and finely chopped 1 medium onion, peeled and finely

chopped 2 medium carrots, peeled and finely

chopped 1 pound mixed mushrooms, sliced 4 garlic cloves, peeled and finely

chopped 2 teaspoons kosher salt 1 teaspoon fresh thyme leaves 1 bay leaf

⁄3 cup sherry ½ cup pearl barley 6 cups vegetable stock ½ teaspoon freshly ground black

pepper 1 tablespoon chopped fresh Italian

parsley 1 teaspoon fresh lemon juice

1. Put the butter into the cooking pot of

the Multicooker set to Brown/Sauté at 375°F. Once melted, stir in the leek, onion and carrots. Sauté until vegetables are soft and fragrant, about 5 to 8 minutes. Stir in the mushrooms, garlic, salt, thyme and bay leaf. Cook until mushrooms release most of their moisture and have cooked down considerably, up to 10 minutes. Add sherry to the pot and cook until almost completely reduced.

2. Add the barley, stock and pepper.

Cover and switch the unit to Slow Cook on High for 3½ hours.

3. Once unit switches to Keep Warm and

right before serving, stir in fresh parsley and lemon juice.

4. Taste and adjust seasoning as desired.

Calories 119 (21% from fat) • carb. 19g • pro. 3g

• fat 3g • sat. fat 2g • chol. 7mg • sod. 892mg

perfect winter meal.

Nutritional information per serving (1 cup):

• calc. 29mg • fiber 3g

Beef Stew

This beef stew is one of the simplest you will

ever find. Just combine the ingredients and

let the multicooker do the rest.

Setting: Slow Cook

Makes about 5 cups

1¼ to 1½ pounds beef chuck, cut into 1- to 2-inch cubes

1 teaspoon kosher salt ¼ teaspoon freshly ground black

pepper 1 small onion, peeled and finely

chopped 1 medium carrot, peeled and cut

into ½-inch rounds 1 small celery stalk, thinly sliced 4 small new white or red potatoes,

quartered 4 garlic cloves, peeled 4 ounces cremini (baby bella)

mushrooms, halved or quartered 1 teaspoon dried herbes de

Provence 1 bay leaf ½ cup dry red wine ¼ cup tomato paste 1½ cups beef stock, low sodium 1½ tablespoons cornstarch 1 cup green peas, fresh or frozen 3 tablespoons chopped fresh Italian

parsley, for garnish

1. Put all ingredients except for the cornstarch, peas and parsley into the cooking pot of the Multicooker.

2. Set to Slow Cook on Low for 16 hours.

3. Once the unit switches to Keep Warm, transfer 1 tablespoon of the stew liquid to a small measuring cup or ramekin. Stir in the cornstarch to make a slurry. Switch the unit to Brown/Sauté at 350°F to bring the stew to a boil. Stir in the slurry and allow to cook for about 1 to 2 minutes to thicken the stew. Stir in the peas and parsley and switch to Keep Warm (on Slow Cook) for serving.

4. Taste and adjust seasoning accordingly.

Note: If you have time, you can brown

the beef prior to slow cooking. Do this

on Brown/Sauté at 400˚F prior to the first step.

Nutritional information per serving (1 cup):

Calories 241 (19% from fat) • carb. 16g • pro. 29g

• fat 5g • sat. fat 2g • chol. 73mg • sod. 762mg

• calc. 42mg • fiber 3g

Super Chili

Don’t be intimidated by the amount of chili

powder in this recipe; most store-bought

varieties lean on the side of mild.

Spice lovers can turn up the heat by

increasing the cayenne or stirring in some

Settings: Brown/Sauté Slow Cook

Makes about 6 cups

1¾ pounds ground beef (chuck works well)

1 teaspoon vegetable oil 1 small onion, peeled and finely

chopped 1 jalapeño, seeded and finely chopped 1 medium red pepper, cut into ¼-inch

dice 4 garlic cloves, peeled and finely

chopped

⁄3 cup chili powder 2 teaspoons dried oregano 2 teaspoons kosher salt ¼ teaspoon cayenne pepper 1 can (14.5 ounces) crushed tomatoes 1 can (14.5 ounces) diced tomatoes,

drained

1. Set the Multicooker to Brown/Sauté at

400°F. Once preheated, add the ground beef in two batches and break apart with a wooden spoon. Cook until meat is browned and completely cooked through. Remove and reserve meat. Carefully remove pot from the unit and drain out all of the fat. Return pot to the base.

2. Add the teaspoon of vegetable oil to

the cooking pot and set to Brown/ Sauté at 350°F. Once hot, add the onion, jalapeño, red pepper and garlic. Stir together and sauté until soft and fragrant, about 5 to 8 minutes. Return the cooked beef to the pot. Stir in the chili powder, oregano, salt and cayenne.

puréed chipotle chiles.

+ 22 hidden pages

Cuisinart MSC-400 Recipe Book

Specifications and Main Features

Frequently Asked Questions

User Manual