CHILI CON CARNE

Love Chili and worry that you might not be able to can it safely at home.  Here is a tried and true recipe. 

Yields 9 pints of Chili

3 cups dried pinto or red kidney beans

You can mix the beans to use half & half

5-1/2 cups water

5 tsp salt (separated)

3 pounds ground beef

1-1/2 cups chopped onion

1 cup chopped peppers of your choice (optional)

1 tsp black pepper

3 to 6 tbsp chili powder

2 qts 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 discard water. Combine beans with 5-1/2 cups of fresh water, and 2 teaspoons salt. Bring to a boil. Reduce heat simmer 30 minutes. Drain and discard water. Brown ground beef, chopped onions, and peppers in a skillet. Drain off fat and add 3 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. Caution: Do not thicken. Fill jars, leaving 1-inch headspace

Remove Air Bubbles and put on lids and rings.  Wipe rims of jars with a paper towel dipped in vinegar to ensure a good seal.  Tight rings finger tight.  Process according to tables below.

Table 1. Recommended process time for Chile Con Carne in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	75 min	11 lb	12 lb	13 lb	14 lb

Table 2. Recommended process time for Chile Con Carne in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	75 min	10 lb	15 lb

Reference:  National Center for Home Food Preservation