Best Ever Chunky Chili

Ingredients

• 1 small bay leaves 
• 4 tablespoons brown sugar 
• 16 ounce tomato sauce canned
• 10 ounce canned tomatoes diced canned
• 1 rib celery stalks diced
• 1.5 tablespoons chili powder 
• 1 tablespoon ground cumin 
• 1.5 cups navy beans dried
• 0.8 teaspoon ground mustard dry
• 0.5  bell pepper diced green
• 0.5 lb ground beef 
• 1.5 cups catsup 
• 4 tablespoons juice of lemon 
• 0.5  onion diced
• 1 teaspoon onion powder 
• 1.5 cups pinto beans dry
• 1 teaspoon salt 
• 32 ounce canned tomatoes canned
• 12 servings water 
• 1.5 tablespoons worcestershire sauce 

Equipment

• pressure cooker

Directions

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