Best Ever Chunky Chili

• dry pinto beans↗1 1⁄2 cups
• dried navy beans↗1 1⁄2 cups
• water↗
• bay leaf↗1

  small

• chili powder↗1 1⁄2 tablespoons
• cumin powder↗1 tablespoon
• salt↗1 teaspoon
• dry mustard3⁄4 teaspoon
• onion powder↗1 teaspoon
• ground beef↗1⁄2 lb
• onion, diced↗1⁄2
• green pepper, diced↗1⁄2
• celery rib, diced↗1
• tomato puree↗1

  (32 ounce) can

• tomatoes, diced↗1

  (10 ounce) can

• (8 ounce) cans tomato sauce↗2
• cups ketchup↗1 1⁄2
• tablespoons lemon juice↗4
• tablespoons brown sugar↗4
• tablespoons Worcestershire sauce↗1 1⁄2

Step-by-step instructions

1. 1

   Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary).

2. 2

   Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers). Cook 15 minutes @ sea level (adding 1 minute per 1000 ft in altitude) or consult the Ball Blue Book.

3. 3

   Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.

4. 4

   In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.