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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
- Combine the seasoning in a small bowl.
- 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.
- Cook for 5 minutes with the pressure cooker regulator rocking slowly. Turn off the heat and let it rest for 15 minutes before depressurizing.
- Add the kidney beans and heat for about 2 minutes. Serve with sour cream, jalapenos, and cheese. Yum!
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