| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Chili, Presto, Pressure, Cooker |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Green pepper, chopped |
| 1 |
cn |
(8 oz) tomato sauce |
| 1 |
c |
Water |
| 1 |
tb |
Chili powder |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Ground cumin |
| 2 |
cl |
Garlic; finely chopped |
| 1 |
ts |
Salt |
| 1 |
cn |
(16 oz) kidney beans; drained and rinsed |
INSTRUCTIONS
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.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”