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Chili

• 2 pounds course ground round
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 8-ounce can tomato sauce
• 1 cup water
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1 teaspoon ground cumin
• 2 cloves garlic, finely chopped
• 1 teaspoon salt
• 1 16-ounce can kidney beans, drained and rinsed

Heat Presto® pressure cooker and brown ground meat, onion, and green pepper. Add remaining ingredients except kidney beans. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord. Add kidney beans and heat through. Up to 2 cans of beans may be added. Increase cayenne and/or chili powder for hotter chili.