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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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This is the best homemade chili recipe ever. A real crowd pleaser; I'll be making enough, in a BIGGER pressure cooker tomorrow, for a potato bar party for 65, which inspired me to share the family-sized recipe here (leftovers are wonderful!). Ingredients:
1 1/2 cups dry pinto beans |
1 1/2 cups dried navy beans |
water |
1 small bay leaf |
1 1/2 tablespoons chili powder |
1 tablespoon cumin powder |
1 teaspoon salt |
3/4 teaspoon dry mustard |
1 teaspoon onion powder |
1/2 lb ground beef |
1/2 onion, diced |
1/2 green pepper, diced |
1 celery rib, diced |
1 (32 ounce) can tomato puree |
1 (10 ounce) can tomatoes, diced |
2 (8 ounce) cans tomato sauce |
1 1/2 cups ketchup |
4 tablespoons lemon juice |
4 tablespoons brown sugar |
1 1/2 tablespoons worcestershire sauce |
Directions:
1. Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary).
2. Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers). Cook 15 minutes sea level (adding 1 minute per 1000 ft in altitude) or consult the Ball Blue Book.
3. Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
4. In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.
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