Chili con carne (p/c)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 | # 2-1/2 can tomatoes | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Chili powder |
| ½ | clove | Garlic; minced |
Directions
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.