Chili Con Carne — NCHFP
Tested NCHFP pressure-canning recipe for chili con carne.
Ingredients
Chili
- 3 cups dried pinto or red kidney beans
- 5 1/2 cups water
- 5 tsp salt divided
- 3 lb ground beef
- 1 1/2 cups chopped onion
- 1 cup chopped peppers optional
- 1 tsp black pepper
- 3–6 tbsp chili powder
- 2 qt crushed or whole tomatoes
Equipment
- 1 Pressure canner Dial- or weighted-gauge pressure canner appropriate for altitude.
- 9 Canning jars Pints only.
- 9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Soak beans 12–18 hours and drain. Add 5 1/2 cups fresh water and 2 tsp salt; boil, then simmer 30 minutes and drain.
- Brown beef, onion, and optional peppers; drain excess fat.
- Add remaining salt, black pepper, chili powder, tomatoes, and cooked beans. Simmer 5 minutes. Do not thicken.
- Fill pint jars leaving 1-inch headspace.
- Pressure process pints 75 minutes; dial 11/12/13/14 psi by altitude, weighted 10 psi through 1,000 ft and 15 psi above.
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Recipe Notes
Yield 9 pints. Do not thicken or alter tested proportions.
Exact source: https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chili-con-carne/