Zesty homemade chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 1 | large | Onion; chopped |
| 1 | Green pepper, chopped | |
| 1 | can | (8 oz) tomato sauce |
| 1 | cup | Water |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Oregano |
| 1 | teaspoon | Ground cumin |
| 2 | cloves | Garlic; finely chopped |
| 1 | teaspoon | Salt |
| 1 | can | (16 oz) kidney beans; drained and rinsed |
Directions
Heat cooker, brown meat, onion, and green pepper. Add remaining ingredients, except kidney beans. Close cover securely. Place pressure regulator on vent pipe. COOK 5 MINUTES with pressure regulator rocking slowly. Let pressure drop of its own accord. Stir in kidney beans and heat through. 8 servings
Per servings: 302 calories, 15 g fat, 76 mg cholesterol Formatted by Mary Wilson, BWVB02B of San Diego.