Rival R0180BR-C - Manual (Page 11)

-11-
RECIPES
CHILI FOR A CROWD
3 lbs. dry pinto beans, soaked and drained 5 cloves garlic, minced
1 can (28-oz. ) diced tomatoes 2 jalapeno peppers, finely chopped
10 lbs. ground chuck, browned and drained 3 tbs. cumin
12 cups water 3 ⁄
4
cup chili powder
2 onions, chopped 3 cups tomato juice
2 green peppers, chopped 3 cans (10 1 ⁄
2
-oz. each) tomatoes and chilies
Preheat Roaster to 350°F. Combine first 8 ingredients in roaster. Cover, cook for 2 1 ⁄
2
hours.
Add remaining ingredients. Cover and cook an additional 30 minutes to 1 hour.
MEATBALLS
5 lbs. ground beef 1 1 ⁄
2
tsp. salt
1 cup Italian seasoned fine, dry bread crumbs 1 ⁄
2
tsp. pepper
5 eggs
Preheat Roaster with pan in place to 425°F. Combine all ingredients. Form into 1-
inch balls. Place meatballs in pan. Cover; Bake 30 to 45 minutes or until done. Stir
occasionally to brown on all sides. Makes approximately 75 meatballs.
PEPPER CRUSTED BRAISED SHORT RIBS
6 - 9 lbs. beef short ribs 15 cloves garlic, minced
1 ⁄
4
cup freshly cracked black pepper 5 (14 1 ⁄
2
-oz.) cans beef broth
2 tsp. salt 1 cup red wine, optional
Preheat Roaster to 450°F. Rub ribs on all sides with pepper and garlic. Sprinkle with
salt. Place ribs in cooking pan and cover. Cook 15-30 minutes, turning to brown on
all sides. Pour broth over ribs. Cover, reduce heat to 300°F and cook until tender, 2
to 2 1 ⁄
2
hours.