Ingredients
-
3
-
5 1/2
-
5
-
3
-
1 1/2
-
1
-
1
-
3 - 6
-
2
-
-
-
-
-
-
Directions
Chile Con Carne Canning, I personally have not canned this one yet, but expect to soon. I’m posting by request, this recipe is from the USDA Complete Guide To Home Canning & Preserving. Be sure to measure ingredients exactly, but extra salt or less salt, pepper or chili powder will not adversely affect canning results. Prep time does not include soaking time for beans, cooking time does not include time to get up to pressure., Loved the recipe. Used the max amount of chili powder and add a little cumin for a little extra kick., I made this recipe for the first time last night. It made 10 pints, 8 of which I was able to can. Next time I plan on reducing the salt by at least half and maybe switching out some hot peppers for chili powder. It was excellent for using up the last of last year’s canned chicken stock in place of water for beans and tomatoes. I want to say the cost works out to ~$2.00/pint if I were purchasing the ingredients specifically for this recipe.
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Steps
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1
Done
|
Wash Beans Thoroughly and Place Them in a 2 Qt Saucepan. |
|
2
Done
|
Add Cold Water to a Level of 2 to 3 Inches Above the Beans and Soak 12 to 18 Hours. |
|
3
Done
|
Drain and Discard Water. |
|
4
Done
|
Combine Beans With 5-1/2 C of Fresh Water and 2 Tsp Salt and Bring to a Boil. |
|
5
Done
|
Reduce Heat and Simmer 30 Minutes. |
|
6
Done
|
Drain and Discard Water. |
|
7
Done
|
Brown Ground Beef, Chopped Onions and Optional Peppers in a Skillet. |
|
8
Done
|
Drain Off Fat and Add 3 Tsp Salt, Pepper, Chili Powder, Tomatoes and Drained Cooked Beans. |
|
9
Done
|
Simmer 5 Minutes. |
|
10
Done
|
Caution: Do not Thicken. |
