| 1 | Brown the hamburger in a pan or at the bottom of the pressure cooker. |
| 2 | Add salt, pepper, onion powder and garlic powder to taste. |
| 3 | Add the tomato sauce, water, chili powder and paprika. |
| 4 | Stir well. |
| 5 | Mount the lid on the pressure cooker and bring to full pressure. |
| 6 | Let the gauge rock for 10 minutes slowly. |
| 7 | Bring pressure down immediately by immersing in water or letting water run over the top of the cooker. |
| 8 | Remove lid and add entire can of chili beans. |
| 9 | Place on stove at low-medium heat until mixture heats thoroughly. |
| 10 | Makes enough for 4 people with lots of leftovers. |
| 11 | (it tastes even better reheated the next day, we think!) serve with crackers or biscuits. |
| 12 | If you use a crock-pot instead: follow basic directions, putting all ingredients except chili beans together in the pot. |
| 13 | Let cook about 7-8 hours. |
| 14 | Add the chili beans in the last 2 hours or so. |
| 15 | If you don"t have time for that, you can cook it all in the pot, then transfer it to a stock pot before adding the chili beans. |
| 16 | Heat that on the stove for a few minutes |
