Chili Con Carne

This was a really good chili recipe.  I might up the spices next time.  I used red peppers.  I may try jalapenos in the future...this was a mild chili.  This made 9 pints. 

Recipe from: USDA Complete Guide to Home Canning

3 cups dried pinto or red kidney beans
5 1/2 cups water
5 t. salt (2 t. for salting beans when they cook & 3 t. for the chili)
3 lbs. ground beef
1 1/2 cups chopped onions
1 cup chopped red bell peppers (you could use jalapenos for a spicier version)
1 t. black pepper
3 to 6 T. Chili powder (I used 4T.)
2 quarts crushed or whole tomatoes (8 cups)


Wash beans thoroughly and put them in a 2 qt. saucepan. Add cold water to a level of 2 to 3 inches above the beans and soak for 12 to 18 hours. Drain and discard water. Combine beans with 5  1/2 cups fresh water and 2 t. kosher salt. Bring to a boil, reduce and cook 30 minutes.

Meanwhile, brown ground beef, onions, and peppers, in a skillet. Drain off fat by spooning into a colander in the sink. Shake out the excess fat. Pour into large pot and add 3t. salt, pepper, chili powder, tomatoes. Drain beans after 30 minutes and add to meat. Simmer chili for 5 minutes.

Using sterilized jars fill leaving 1" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with dampened clean paper towel that has white vinegar on it. It will help remove any fat that may have been dripped. Adjust lids and process in pressure canner. 

Process pints at **15lbs of pressure for 75 minutes.

*Original recipe is 11 lbs of pressure.  2 lbs adj for altitude, 2 lbs added for my pressure cooking being off.