Pressure cooker chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Margarine |
| 2 | pounds | Ground beef |
| 1 | cup | Onion; chopped |
| 1 | cup | Celery; chopped |
| 1 | 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 |
| Dried spices as desired: parsley; vegetable flakes, green onion; etc) | ||
| 1 | Packet prepared chili mix | |
| 2 | cans | Chili beans with sauce |
Directions
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, .