>
>
>
>
>
>
>
>
>
>
>
CHILE CON CARNE
Ingredients
-
3 cups dried pinto or red kidney beans
-
5 ½ cups water
-
5 teaspoons salt, divided
-
3 pounds ground beef
-
1 ½ cups chopped onions
-
1 cup chopped peppers of choice (optional)
-
1 teaspoon black pepper
-
3 to 6 tablespoons chili powder (adjust to taste)
-
2 quarts crushed or whole tomatoes
Preparation
-
Prepare the Beans:
-
Wash beans thoroughly.
-
Place in a 2-quart saucepan, cover with cold water to 2–3 inches above the beans, and soak for 12 to 18 hours.
-
Drain and discard soaking water.
-
-
Cook the Beans:
-
Combine soaked beans with 5 ½ cups fresh water and 2 teaspoons salt.
-
Bring to a boil, then reduce heat and simmer for 30 minutes.
-
Drain and discard cooking water.
-
-
Prepare the Meat and Vegetables:
-
In a skillet, brown the ground beef with onions and peppers (if using).
-
Drain off excess fat.
-
-
Combine Ingredients:
-
Add the remaining 3 teaspoons salt, black pepper, chili powder, tomatoes, and the drained, cooked beans to the beef mixture.
-
Simmer for 5 minutes.
-
Processing Instructions
-
-
Important: Do not thicken the mixture before canning.
-
Fill hot jars, leaving 1-inch headspace.
-
Adjust lids and process according to recommended guidelines for your altitude and pressure canner.
-
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints |
75 min |
10 lb |
15 lb |
