BEST EVER CHUNKY CHILI

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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!).

Provided by Sharon Anne

Categories     Beans

Time 2h

Yield 12 serving(s)

Number Of Ingredients 20

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

Steps:

  • 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).
  • 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.
  • Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
  • In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.

Nutrition Facts : Calories 248.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 12.8, Sodium 839.6, Carbohydrate 44, Fiber 9.4, Sugar 19, Protein 13.6

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