Ingredients

6 lbs hamburger meat
2 lbs dried beans
3 onions
1 head garlic
5 quarts canned tomatoes (or 10 lbs chopped fresh tomatoes)
6 tbsp chili powder
4 tbsp cumin
2 tsp pepper
3 tsp salt

Instructions

Soak the beans overnight.
In the morning, drain off the old water, rinse the beans and put them in a pot with fresh water and cook for about 30 minutes - you don't want them all the way cooked.
While the beans are cooking, prepare the canning jars and lids.
Make sure they are clean by either hand washing or running through a dishwasher. Since you'll be using a pressure canner, the jars don't need to be sterile.
Keep the jars hot while preparing the chili con carne. You can leave them in the dishwasher, put them in an ice chest with hot some hot water, or put them in a pot with hot water.
In a large pot, brown the meat.
While the meat is cooking add the onions and garlic.
After the meat is cooked, add the spices, the tomatoes and the beans. Mix well.
Ladle in to the clean jars, put the lids and bands on.
Double check the processing times in the book that came with your canner. For most people this will be 10 lbs of pressure for 75 minutes for pint size jars. If you live at a high altitude please be sure to check the times.

PRESSURE CANNER