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
Procedure:
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
dial-gauge weighted-gauge
Hot Pints 75 min 11 lb 10 lb

For processing at above 1,000 ft, see page Altitude Adjustments.

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