Chili – Nov 2015

Ingredients

• 1.25lb - 1.75lb of Beef top round steak thick bonesless (London Broil)
• 1/2lb 80% ground beef
• 2 med diced yellow onions
• 2 full fresh whole hatch green chilies, diced
• 1 full fresh red pepper, diced
• 1 10oz can RoTel Mild, diced tomatoes & green chilies
• 1 15oz can Contadina Tomatoe Sauce, w/sea salt
• 2 Tbsp Cumin
• 2 Tbsp Chili Powder
• 1 Tsp table Salt
• 1/4 Tsp cayenne pepper
• 1 Tsp paprika
• 1 15.5oz can Dark Red Kidney Beans (no salt added), Drained & Rinsed
• 1 15.5oz can Black Beans (no salt added), Drained & Rinsed
• 2 Tbsp Olive Oil

Directions

1. Dice the beef into 1/2" cubes or to your liking. Place in Pressure cooker with diced onions and red pepper. Garlic Salt & Pepper. Begin to sautee, then add just enough water to cover, stir, lock lid and cook for 12 min on med. Set aside and let stand.

2. Brown 1/2 lb ground beef, add to pressure cooker.

3. Add tomatoes, tomatoe sauce, and seasonings. Stir well as you bring to a boil.

4. Add beans, cover and simmer 1-2 hours on low.

5. Transfer entire mixture to crockpot for extended servings – keep warm/low.

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