Ingredients

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

Instructions

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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 according to the recommendations in Table 1 or Table 2.

Table 1. Recommended process time for Chile Con Carne in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb

PRESSURE CANNER