Chili Con Carne (p/c)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chili, Cooker, Meats, Pressure | 4 | Servings | |
INGREDIENTS
| MARY WILSON BWVB02B | ||
| 1 1/2 | lb | Ground beef |
| 1 | c | Onion, diced |
| 1/2 | c | Green pepper, diced |
| 1/4 | c | Fat or drippings |
| 2 | c | Canned kidney beans |
| 1 | c | Celery, diced |
| 1 | # 2-1/2 can tomatoes | |
| 2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | t | Sugar |
| 2 | t | Chili powder |
| 1/2 | Garlic, minced |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 700
Calories From Fat: 446
Total Fat: 48.6g
Cholesterol: 140.5mg
Sodium: 1726mg
Potassium: 977.3mg
Carbohydrates: 26.5g
Fiber: 8.8g
Sugar: 6.2g
Protein: 37.8g