Chile Con Carne (Canning)
"I personally have not canned this one yet, but expect to soon. I'm posting by request, this recipe is from the USDA Complete Guide To Home Canning & Preserving. Be sure to measure ingredients exactly, but extra salt (or less salt), pepper or chili powder will not adversely affect canning results. Prep time does not include soaking time for beans, cooking time does not include time to get up to pressure."
photo by Gretchen G.
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Yields:
-
9 pints
ingredients
- 3 cups dried pinto beans or 3 cups red kidney beans
- 5 1⁄2 cups water
- 5 teaspoons salt, divided
- 3 lbs ground beef
- 1 1⁄2 cups chopped onions
- 1 cup chopped bell pepper, of your choice (optional)
- 1 teaspoon black pepper
- 3 -6 teaspoons chili powder
- 2 quarts canned crushed tomatoes or 2 quarts canned whole tomatoes
directions
- 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 c of fresh water and 2 tsp salt and bring to a boil.
- Reduce heat and simmer 30 minutes.
- Drain and discard water.
- Brown ground beef, chopped onions and optional peppers in a skillet.
- Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
- Simmer 5 minutes.
- CAUTION: Do Not Thicken.
- Fill jars, leaving 1" headspace.
- Adjust lids and process in pressure canner.
-
Dial Gauge Pressure Canner:
- 75 minutes.
- 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
-
Weight Gauge Pressure Canner:
- 75 minutes.
- 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.
Questions & Replies
-
Can you can in quart jars and use white kidney beans -
If you drain all the water and fat from everything won’t it be too thick for it to cook all the way through. I made this the other day and I was adding water because it didn’t really have much water content
Reviews
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This is my first review! I rely on reviews but never write them...Followed exactly, came out wonderfully, much better than the mix I used to make. We have been eating these for the past 8 months. My husband hesitant at first to eat canned meat (me too) but now I'll be doing it like this from now on.
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I canned this once, making some adjustments, and am making it again today. It's very good! I used more beans (5 cups dry: 3 cups pinto and 2 cups red) and less meat (only 1.5 pounds). I subbed 1 Tbsp. dried onion for the freshly chopped and 2 heaping Tbsp. of chili powder. Yummy! Thanks for sharing the recipe.
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I have just made this it is great I beleive it is the best chili from a jar I have ever had. added more tomatoes and liquid no need to thicken -
I just pulled this out of my canner. It smells wonderful, I can't wait to try it. It was so easy to make also. Thanks for a great recipe! I will be canning this again very soon now that the weather is turning cold. -
This was delicious! I've now taken it to work for a week straight and am still not sick of it. Thanks for posting, will definately repeat this one!
see 4 more reviews
Tweaks
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I made this recipe for the first time last night. It made 10 pints, 8 of which I was able to can. Next time I plan on reducing the salt by at least half and maybe switching out some hot peppers for chili powder. It was excellent for using up the last of last year's canned chicken stock (in place of water for beans) and tomatoes. I want to say the cost works out to ~$2.00/pint if I were purchasing the ingredients specifically for this recipe.
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This recipe is easy to follow and everything went as expected. I did half chili and half pinto beans. I also did half crushed and half whole tomatoes. I substituted turkey for half the meat and used all 6 Tablespoons of organic chili powder.
RECIPE SUBMITTED BY
As my nickname might imply, one of my hobbies does have something to do with bikes. The motorized kind, I enjoy endurance motorcycle riding. I'm a big fan of car racing too, particularly the European stuff, road racing, and endurance car racing, not so much NASCAR, but no offense. The Beau and I get to take his car out once in a while for autocross and basically drive like speed demons and not get in trouble. I love driving in general and am one of the few nutz who enjoys shopping for cars.
But I also love to cook. Believe it or not, my mom doesn't think I can cook. But she couldn't cook, so that's probably how she got on that track. My sister and I were latchkey kids and learned to help in the kitchen at a young age and I consider cooking a great outlet for my creative bits.
I work full time but am in school on and off part time, plus try to keep up with current events and life in general, plus teach a weekly class to my co-workers, plus just hanging out with The Beau and all our good friends. Oh and I also pet/house-sit -- I used to do it for friends but recently hired on with a "company" and am now kinda one of their contractors. I'm a dog freak but don't have a good setup for dogs, so pet-sitting is how I get my dog fix. I have a kitty, she's 18 and at her age I figure she deserves a taste of whatever's on my plate.
