Emeril Lagasse Pasta & Beyond Рецепти - Сторінка 18

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Ground Chicken Chili

INGREDIENTS

1 1 ½-lb chicken,

breast trimmed

2 tbsp. olive oil

1 small onion, minced

½ yellow pepper,

diced small

14 oz kidney beans

28 oz diced tomatoes

2 cups chicken stock

2 tbsp. chili powder

½ tsp. cumin

1 tsp. coriander

½ tbsp. salt, plus more

to taste

½ tbsp. sugar

ground black pepper,

to taste

SERVES 4

DIRECTIONS

Freeze the chicken for 1 hour

before grinding.

With the Meat Grinder

Housing attached to the

Pasta & Beyond, press

the Power Button and

then the Forward Button.

Grind the chicken.

In a medium-size pot on the

stove top, add the oil. Add

the chicken and onion and

sauté until the onion is soft

and the chicken is cooked.

NOTE:

Freeze meat to keep firm and cold

during grinding. Do not let meat get hard.

Add the chili powder and

sauté while stirring to

incorporate for 2 minutes.

Add the rest of the

ingredients and simmer

for 1 hour.

When the chili is done

cooking, adjust the

seasoning with the salt

and black pepper.