2 lb Ground beef
1 large Onion, chopped
1 Green pepper, chopped
1 can (8 oz) tomato sauce
1 cup Water
1 tbsp Chili powder
1/2 tsp Cayenne pepper
1/2 tsp Black pepper
1/2 tsp Oregano
1 tsp Ground cumin
2 cl Garlic, finely chopped
1 tsp Salt
1 can (16 oz) kidney beans, drained and rinsed
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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.
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