Chili Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 slices applewood bacon, diced1 lb. chuck steak, cut into 1/2 inch cubes1 tbs. chipotle chili powder, divided1 tsp. Cumin, divided1 tbs. Southwest Seasoning, divided2 yellow onions, diced1/2 red bell pepper, diced1 tbs. minced garlic1/4 tsp. Mexican oregano1 14 oz. can petite diced tomatoes, undrained7 cups beef broth1 lb. dry pinto beans, rinsed2 tbs. Splenda brown sugar2 tbs. Sugar-free Heinz ketchup1 tsp. Yellow mustard
1. In a 6 qt. Dutch oven, cook bacon until crisp.
2. Remove bacon, using a slotted spoon.
3. Add steak, chili powder, cumin, and southwest seasoning to the bacon fat.
4. Cook until browned on all sides.
5. Add onions, bell pepper, garlic, and oregano.
6. Cook until soft.
7. Transfer all to pressure cooker.
8. Add tomatoes, broth, cooked bacon, and beans.
9. Mix well.
10. Cook on bean setting for 50 minutes.
11. release pressure.
12. Add brown sugar, ketchup, and mustard.
13. Cook an additional 10 minutes, and let pressure release naturally.
Serving Size: Makes 12 1 1/2 cup servings
2. Remove bacon, using a slotted spoon.
3. Add steak, chili powder, cumin, and southwest seasoning to the bacon fat.
4. Cook until browned on all sides.
5. Add onions, bell pepper, garlic, and oregano.
6. Cook until soft.
7. Transfer all to pressure cooker.
8. Add tomatoes, broth, cooked bacon, and beans.
9. Mix well.
10. Cook on bean setting for 50 minutes.
11. release pressure.
12. Add brown sugar, ketchup, and mustard.
13. Cook an additional 10 minutes, and let pressure release naturally.
Serving Size: Makes 12 1 1/2 cup servings
Nutritional Info Amount Per Serving
- Calories: 189.7
- Total Fat: 6.2 g
- Cholesterol: 22.7 mg
- Sodium: 961.2 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.5 g
- Protein: 15.9 g
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