Ingredients
2 pounds ground beef
1 can (8 ounces) Hunt's tomato sauce - gluten free
⅔ cup water
1 medium onion, chopped
1 green pepper, chopped
2 tablespoons vegetable oil
1 red bell pepper, chopped
2 cloves garlic minced
1 tablespoon McCormick chili powder - gluten free
1 teaspoon salt
1 teaspoon McCormick ground cumin - gluten free
½ teaspoon black pepper
1 tablespoon fresh oregano, minced
½ teaspoon McCormick cayenne pepper - gluten free
1 can (15 ounces) kidney beans, drained and rinsed
2 green onions, sliced
sour cream
shredded Mexican Blend Cheese
1 jalapeno, thinly sliced
Instructions
<ol>
<li>Combine the seasoning in a small bowl.</li>
<li>Heat a pressure cooker to medium heat and add oil. Sauté onion, garlic, red and green bell peppers about 5 minutes. Add the beef and cook until brown. Add the seasoning, tomato sauce and water. Stir nicely and secure the pressure cooker.</li>
<li>Cook for 5 minutes with the pressure cooker regulator rocking slowly. Turn off the heat and let it rest for 15 minutes before depressurizing.</li>
<li>Add the kidney beans and heat for about 2 minutes. Serve with sour cream, jalapenos, and cheese. Yum!</li>
</ol>
