Chili Con Carne

---------- Recipe via Meal-Master (tm) v8.02

Title: Chili Con Carne
Categories: Soup/stew, Canning
Yield: 9 pints

3 c Dried pinto beans
-OR- red kidney beans
5 1/2 c Water
5 ts Salt (separated)
3 lb Ground beef
1 1/2 c Chopped onion
1 c Chopped peppers
-of your choice (optional)
1 ts Black pepper
3 tb -Chili powder, or up to...
6 tb Chili powder
2 qt Crushed or whole tomatoes

Yield: 9 pints

Procedure:Wash beans thoroughly and place them in a 2 qt sausepan. Add
cold water to a level of 2 to 3 inches above the beans and soak 12 to 18
hours. Drain and dischard water. Combine beans with 5-1/2 cups of fresh
water, and 2 teaspoons salt. Bring to a boil. Reduce heat 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 jars, leaving 1-inch headspace.
Adjust lids and process according to the recommendations in Table 1 or
Table 2.

Table 1. Recommended process time for Chile Con Carne in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 75 minutes.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 2. Recommended process time for Chile Con Carne in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 75 minutes.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

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