Nourishing chili con carne is the perfect meal for a cold evening. Prepare for future shivers now by canning your own ahead of time. In this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll find a simple recipe and learn the process for canning chile con carne safely. Use this and our other canning resources to keep your pantry stocked with fresh foods all year long.
The following is an excerpt from the USDA Complete Guide to Home Canning covering canning chili con carne.
• 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 onions
• 1 cup chopped peppers of your choice (optional)
• 1 tsp black pepper
• 3 to 6 tbsp chili powder
• 2 quarts crushed or whole tomatoes
Yield: 9 pints
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 and 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 hot jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
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