Beef Chili

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1) Pat 1 1/2 lbs beef dry with paper towels and season generously with salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the beef in an even layer and cook, without moving, for 2-3 minutes per side until browned.

Step 2

2) Transfer the beef to a Suvie pan. Reduce heat to medium and add 1 diced onion, 4 garlic cloves, and 1 chipotle in adobo. Cook, stirring frequently for 2-3 minutes, scraping the bottom of the skillet.

Step 3

3) Add 2 tsp cumin and 1 tbsp dried oregano. Cook for 30 seconds until fragrant, then add 1/2 cup beef stock or water to deglaze the pan and remove skillet from heat.

Step 4

4) Add 1 can kidney beans, 1 cup tomato puree, and onion mixture to the beef stirring to combine.

Step 5

5) Place 1 cup white rice and 1/2 tsp salt to the Suvie Rice pot. Insert into your Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings for long grain rice, fill reservoir, and schedule or cook now. Place the chili into the bottom zone of your Suvie. Enter the settings below and cook now or schedule. Suvie Cook Settings Bottom Zone: Slow Cook on Low for 8 hours Top Zone: Slow Cook on Low for 8 hours

Step 6

6) Once the cook is complete, fluff the rice and adjust seasoning to taste. Stir chili to reincorporate and season to taste with salt and pepper.

Step 7

7) Divide the rice evenly between bowls and top with the beef chili. Garnish with scallions and sour cream.

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