Chile Con Carne
- 3 cups dried pinto or red kidney beans
- 5Ω cups water
- 5 tsp salt (separated)
- 3 lbs ground beef
- 1Ω cups chopped onions
- 1 cup chopped peppers of your choice (optional)
- 1 tsp black pepper
- 3 to 6 Tbsp chili powder
- 2 quarts crushed or whole tomatoes
- Yield: 9 pints
- 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 5Ω cups of fresh water and 2 teaspoons salt. Bring to a boil. Reduce heat and 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 teaspoons of salt, pepper, chili powder, tomatoes and drained cooked beans. Simmer 5 minutes.
CAUTION Do not thicken. Fill hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
|Chile Con Carne in Glass Jars|
|Style of Pack||Jar Size||Process Time||Canner Pressure at "0" ft|
|Hot||Pints||75 min||11 lb||10 lb|
For processing at above 1,000 ft, see page Altitude Adjustments.