Pressure cooker chili

Yield: 8 Servings

Measure Ingredient
3 tablespoons Margarine
2 pounds Ground beef
1 cup Onion; chopped
1 cup Celery; chopped
1 \N Bell pepper; chopped
2 teaspoons Salt
1 teaspoon Paprika
3 tablespoons Chili powder
1 can (6-oz) tomato paste
2 cans Tomato sauce (or more)
½ can Rotel tomatoes (freeze remainder for later use)
2 cups Water
\N \N Dried spices as desired: parsley; vegetable flakes, green onion; etc)
1 \N Packet prepared chili mix
2 cans Chili beans with sauce

Saut‚ ground meat in margarine. Remove from drippings with slotted spoon.

Saut‚ chopped vegetables in drippings. Add all other ingredients, except beans. Cook in pressure cooker 15 minutes at 15 pounds pressure. Reduce pressure for 5 minutes; then pour water over cooker to completely reduce pressure. Open lid and add chili beans. Reheat and serve. Serves at least 8.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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