Chili Con Carne Canning
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 onion 1 cup chopped peppers of your choice (optional) 2 Cans stems and pieces Mushrooms 1 tsp black pepper 3 to 6 tbsp chili powder 2 qts. Stewed tomatoes 1 Tbsp. Worcestershire sauce 2 Cloves Garlic minced 2 Hot Peppers chopped fine .... Or to your taste Yield: 9 pints 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 tsp. 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" headspace. Pressure Canner : Hot Pack Pints 75 Min. at 10 Lbs. For High altitude can as directed by your timing and weight. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
