This tested USDA chili is a true ready-to-heat pantry supper. The jar already contains beans, beef, tomatoes, and seasoning; add fresh toppings only after opening.
Yield: 9 pints
Ingredients
- 3 cups dried pinto or red kidney beans
- 5 1/2 cups water
- 5 teaspoons salt, divided
- 3 pounds ground beef
- 1 1/2 cups chopped onion
- 1 cup chopped peppers, optional
- 1 teaspoon black pepper
- 3–6 tablespoons chili powder
- 2 quarts crushed or whole tomatoes
Instructions
- Soak and prepare the beans exactly as directed by the tested recipe, then drain.
- Brown the beef with the onion and optional peppers; drain the fat.
- Combine the meat mixture with the seasonings, tomatoes, and drained beans; simmer 5 minutes.
- Do not thicken. Fill hot pint jars, leaving 1-inch headspace.
- Pressure can pints for 75 minutes using the tested altitude-adjusted pressure.
Notes
Do not thicken before canning.
Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft.
Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Olive & Abbey finish: Serve with avocado, cilantro or scallions, shredded cheese, sour cream or plain yogurt, and cornbread after opening.
Tested source: USDA Complete Guide to Home Canning / NCHFP Chili Con Carne