Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | -MARY WILSON BWVB02B |
1½ pounds | Ground beef |
1 cup | Onion; diced |
½ cup | Green pepper; diced |
¼ cup | Fat or drippings |
2 cups | Canned kidney beans |
1 cup | Celery; diced |
1 \N | # 2-1/2 can tomatoes |
2 teaspoons | Salt |
½ teaspoon | Pepper |
1 teaspoon | Sugar |
2 teaspoons | Chili powder |
½ clove | Garlic; minced |
Brown meat well in melted drippings in cooker. Add green pepper and onions and saute. Mash 1 cup kidney beans and add to cooker with 1 cup whole beans and the remaining ingredients. Pressure cook at 15 lbs. pressure for 15 minutes. Reduce pressure immediately. Allow to simmer without pressure a few minutes until the desired consistency is reached. Serves 4 to 6.