Chile Con Carne (Canning)

bikerchick's Note:

I personally have not canned this one yet, but expect to soon. I'm posting by request, this recipe is from the USDA Complete Guide To Home Canning & Preserving. Be sure to measure ingredients exactly, but extra salt (or less salt), pepper or chili powder will not adversely affect canning results. Prep time does not include soaking time for beans, cooking time does not include time to get up to pressure.

• Total Time: 2 hrs 15 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 15 mins

Ingredients:

Yield: 9 pints

• 3 cups dried pinto beans or 3 cups red kidney beans
• 5 1/2 cups water
• 5 teaspoons salt, divided
• 3 lbs ground beef
• 1 1/2 cups chopped onions
• 1 cup chopped bell pepper, of your choice (optional)
• 1 teaspoon black pepper
• 3 -6 teaspoons chili powder
• 2 quarts canned crushed tomatoes or 2 quarts canned whole tomatoes

Directions:

1. Wash beans thoroughly and place them in a 2 qt saucepan.
2. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
3. Drain and discard water.
4. Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
5. Reduce heat and simmer 30 minutes.
6. Drain and discard water.
7. Brown ground beef, chopped onions and optional peppers in a skillet.
8. Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
9. Simmer 5 minutes.
10. CAUTION: Do Not Thicken.
11. Fill jars, leaving 1" headspace.
12. Adjust lids and process in pressure canner.
13. Dial Gauge Pressure Canner:.
14. 75 minutes.
15. 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
16. Weight Gauge Pressure Canner:.
17. 75 minutes.
18. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.

Reviews

[Chef #1373453]

This is my first review! I rely on reviews but never write them...Followed exactly, came out wonderfully, much better than the mix I used to make. We have been eating these for the past 8 months. My husband hesitant at first to eat canned meat (me too) but now I'll be doing it like this from now on.

[Mommaofmany]

I canned this once, making some adjustments, and am making it again today. It's very good! I used more beans (5 cups dry: 3 cups pinto and 2 cups red) and less meat (only 1.5 pounds). I subbed 1 Tbsp. dried onion for the freshly chopped and 2 heaping Tbsp. of chili powder. Yummy! Thanks for sharing the recipe.

[Grandma Polly]

I have just made this it is great I beleive it is the best chili from a jar I have ever had. added more tomatoes and liquid no need to thicken