Title: Chili Con Carne
Categories: Soup/stew, Canning
Yield: 9 pints
3 c Dried pinto beans or
-red kidney beans
5 1/2 c Water
5 ts Salt; separated
3 lb Ground beef
1 1/2 c Onion; chopped
1 c Peppers; chopped,
-of your choice (optional)
1 ts Black pepper
3 tb Chili powder; up to 6 tb
2 qt Crushed or whole tomatoes
Wash beans thoroughly and place them in a 2 qt saucepan. Add cold
water to a level of 2 to 3 inches above the beans and soak 12 to 18
hours. Drain and dischard water. Combine beans with 5-1/2 cups of
fresh water, and 2 ts salt. Bring to a boil. Reduce heat simmer
30 minutes. Drain and discard water. Brown ground beef, chopped
onions, and peppers, if desired, in a skillet. Drain off fat and
add 3 ts salt, pepper, chili powder, tomatoes, and drained cooked
beans. Simmer 5 minutes.
Caution: Do not thicken.
Fill jars, leaving 1" headspace. Adjust lids and process according
to the recommendations in Table 1 or Table 2.
Table 1.
Recommended process time for Chile Con Carne in a dial-gauge
pressure canner.
Style of pack: Hot
Jar size: Pints
Process time: 75 minutes
Canner pressure (PSI) at altitudes of:
0 - 2,000 ft: 11 lb
2,001 - 4,000 ft: 12 lb
4,001 - 6,000 ft: 13 lb
6,001 - 8,000 ft: 14 lb
Table 2.
Recommended process time for Chile Con Carne in a weighted-gauge
pressure canner.
Style of pack: Hot
Jar size: Pints
Process time: 75 minutes
Canner pressure (PSI) at altitudes of:
0 - 1,000 ft: 10 lb
Above 1,000 ft: 15 lb
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
