---

Hall Cook Book

Chili

Category: Main Dish / Submtd By: Pam Hall

Yield: 12 Servings

2 Cans Double Strength Beef Broth	1 Carrot
16 Ounces Small Red Beans	1 Cup Celery, Chopped
16 Ounce Can Fat Free Refried Beans	Cavendars, Optional
28 Ounce Can Crushed Tomatoes	Salt
7 Ounce Can Diced Green Chilies	Pepper
16 Ounces Lean Ground Beef	24 Ounces Salsa
2 Tablespoon Olive Oil	4 Tablespoon Chili Powder
3 Medium Onions, Chopped	1 Teaspoon Cayenne Powder

Brown and crumble ground beef. Remove any excess fat.
Boil red beans in pot of water for 5 minutes. Let stand for 1 hour.
Drain.
Put 2 cans broth in pressure cooker. Cut 1 onion into pieces.
Puree the onion with some of the beef broth in a blender. Put into pressure cooker.
Add ground beef, beans, whole carrot, and celery tops.
Cook for 15 minutes under pressure. Let cool.
Dice remaining 2 onions and celery stalks. Saute onions and celery in the olive oil until translucent.
Put sautee'd vegetables, the contents of the pressure cooker, salsa, refried beans, chilis,
crushed tomatoes, chili powder and cayenne pepper into a big pot.
Mix together and heat until just boiling.
Adjust seasoning to taste. If the chili is too thick, add additional beef broth.


Per Serving: 335 Cal (28% from Fat, 26% from Protein, 46% from Carb); 23 g Protein; 11 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 40 g Carb; 10 g Fiber; 101 mg Calcium; 6 mg Iron; 871 mg Sodium; 34 mg Cholesterol

Back to the index
Download this recipe
http://www.AccuChef.com