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"The belly rules the mind."--Spanish Proverb

Canning Chili Recipe

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This recipe for Canning Chili is from Made With LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. dried pinto or kidney beans
5 tsp. salt
3 lb. ground beef
1 1/2 c. onions, chopped
1 c. bell peppers, chopped
3 to 6 tbsp. chili seasoning mix*
1 tsp. black pepper
8 c. tomatoes, chopped
4 c. tomato juice
1 (15 oz.) can tomato sauce
Directions:
Directions:
Wash beans and place them in a large pot. Cover them with water, at least 2 inches above beans, and then let the beans soak overnight.

[Quickstart method: Bring beans and water to a boil and turn off heat. Place lid on pan and let set for 1 hour before using.]



Rinse beans and replace with fresh water. Add 2 tsp. salt. Heat until simmering and cook for 30 minutes. Drain water from beans.



In a large skillet, brown hamburger, onions, and bell peppers. Place them in a large stock pot and add beans. Add tomatoes, tomato juice, tomato sauce, 3 tsp. salt, pepper, and chili seasoning mix. Simmer 5 minutes.


Ladle hot mixture into sterilized canning jars, leaving 1 inch head space. Wipe rims of jars with a clean dish towel and place lids and rings on jars.

Process jars in pressure canner* at 11 pounds pressure for 75 minutes for pints and 90 minutes for quarts, then remove the jars from the canner and let cool until lids seal.
Number Of Servings:
Number Of Servings:
Yield: 6 quarts or 12 pints

 

 

 

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