Best Ever Chunky Chili

• 1 1/2 cups dry pinto beans
• 1 1/2 cups dried navy beans
• water
• 1 small bay leaf
• 1 1/2 tablespoons chili powder
• 1 tablespoon cumin powder
• 1 teaspoon salt
• 3/4 teaspoon dry mustard
• 1 teaspoon onion powder
• 1/2 lb ground beef
• 1/2 onion, diced
• 1/2 green pepper, diced
• 1 celery rib, diced
• 1 (32 ounce) can tomato puree
• 1 (10 ounce) can tomatoes, diced
• 2 (8 ounce) cans tomato sauce
• 1 1/2 cups ketchup
• 4 tablespoons lemon juice
• 4 tablespoons brown sugar
• 1 1/2 tablespoons Worcestershire sauce

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. 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. Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
4. In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.

pinto beans, beans, water, bay leaf, chili powder, cumin powder, salt, dry mustard, onion powder, ground beef, onion, green pepper, celery, tomato puree, tomatoes, tomato sauce, ketchup, lemon juice, brown sugar, worcestershire sauce

Taken from www.food.com/recipe/best-ever-chunky-chili-216571 (may not work)