Here are most of the things I will be using to make a batch of Chilli today. The pressure cooker is near the center on the stove. To the far right is a lid for it with perforations used to drain off the soaking water for the dry beans several times. The glass lid will be used during simmering. The two wide mouth pint jars contain Salsa to season the chili. After pressure cooking, the beans will drain in the colander while the meat is browned slightly in the open pressure cooker.