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
