---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Chili
 Categories: Main Dish
      Yield: 12 Servings
 
      2 cn Double Strength Beef Broth
     16 oz Small Red Beans
     16 cn Fat Free Refried Beans
     28 cn Crushed Tomatoes
      7 cn Diced Green Chilies
     16 oz Lean Ground Beef
      2 T  Olive Oil
      3 md Onions,Chopped
      1    Carrot
      1 c  Celery,Chopped
           Cavendars,Optional
           Salt
           Pepper
     24 oz Salsa
      4 T  Chili Powder
      1 t  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

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