Ingredients

• 4 Qt. (Serves 4-5)
• 1 lb. Ground Beef
• 1/2 cup Onion chopped
• 1 tbsp. Vegetable Oil
• 1 tbsp. Green Pepper, chopped
• 1 cup Canned Tomatoes
• 1 tsp. Salt
• 1/2 tsp.Paprika
• 1 – 2 tsp. Chili Powder
• 1 1lb. can Kidney Beans, drained (reserve liquid)



• 6 / 8 Qt. (Serves 8-10)
• 2 lbs. Ground Beef
• 1 cup Onion, chopped
• 2 tbsp. Vegetable Oil
• 2 tbsp. Green Pepper, chopped
• 2 cups Canned Tomatoes
• 2 tsp. Salt
• 1 tsp. Paprika
• 2- 4 tsp. Chili Powder
• 2 1lb. cans Kidney Beans, drained (reserve liquid)

Directions

• 1. In cooker, brown beef and onion in vegetable oil. Pour off excess fat.
• 2. Add remaining ingredients except kidney beans. Add enough water to reserved bean liquid to measure 3 cups. (Use 6 cups for 6 / 8 Qt. recipe.) Add to cooker. Break up tomatoes.
• 3. Cover and cook 10 minutes after control jiggles.
• 4. Cool cooker normally for 5 minutes, then place under faucet.
• 5. Add kidney beans and simmer a few minutes.

Useful Cookware For This Recipe

• - Grip Right Nonstick Cookware Set
• - Cook and Strain Nonstick Cookware Set
• - Mirro Pressure Cooker