Recipe: Chili Con Carne (canning recipe)

Use dry spices and herbs, not the packages of mixes from the store since they contain thickeners in them.

CHILE CON CARNE

3 cups dried pinto or red kidney beans
5-1/2 cups water
5 tsp salt (separated)
3 lbs 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
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 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, if desired, 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. Adjust lids and process pints 75 min. at 11 lb. dial gauge canner, 10 lb. weighted gauge unless you need to adjust for higher altitudes.
Can ONLY in pints as quarts will not be safe to use.