2 tablespoons vegetable oil
1 pound ground beef
2 onions, chopped
1 clove garlic, minced
2 cups celery, cut in 1-inch diagonals
1 green bell pepper, cut in 1/2-inch strips
1 (16 ounce) can tomatoes
2 teaspoons salt
Dash cayenne pepper
1 to 1 1/2 tablespoons chili powder
1/2 cup red wine
1 (#300) can kidney beans
1 (4 ounce) can button mushrooms

Heat pressure cooker. Add oil and brown meat. Add onion, garlic, celery and green pepper. Sauté lightly. Add tomatoes and liquid drained from beans and mushrooms,

Combine salt, pepper, chili powder and wine. Mix well. Close securely. When it comes to pressure, reduce heat to medium and cook for 8 minutes. Cool cooker at once.

Add beans and mushrooms and reheat to boiling. Keep at low simmer for flavor development for a few minutes, if time permits.

Serve with warm garlic or corn bread.

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