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Pressure Cooker Canned Chili

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ready in: 1-2 hrs
serves/makes:   10

recipe id: 12593
cook method: pressure cooker

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2 pounds ground beef
1 cup onion, chopped
2 tablespoons fat
2 tablespoons green bell pepper, chopped
2 cups tomatoes
2 teaspoons salt
1 teaspoon paprika
4 teaspoons chili powder
1 pound kidney beans, drained, reserve liquid


Brown beef and onion in fat in cooker. Pour off excess.

Add remaining ingredients except kidney beans. Add enough water to reserved bean liquid to measure 1.5 cups. Add to cooker and break up tomatoes. Cover, set control to 15 lbs. and cook 10 minutes after pressure is attained.

Cool cooker for 5 minutes, then place under faucet. Add kidney beans and simmer for a few minutes. Process in jars for 20 minutes at 15 lbs.

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432 calories, 22 grams fat, 31 grams carbohydrates, 27 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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