50
CHILE CON CARNE
Servings: 4 pints
Headspace: 1 inch
Time: 90 minutes / high pressure setting
Ingredients
1 1/4 cups dried red kidney beans
2 1/4 cups water2 teaspoons salt
1 1/4 lbs ground beef1 small chopped onion
1 small chopped pepper1/4 teaspoon black pepper
2-3 tbsp chili powder
3 1/4 cups crushed tomatoes
Salt & Pepper to taste
Directions
Wash beans thoroughly and place them in a 2qt saucepan. Add cold water to a level of 2 – 3
inches above the beans and soak overnight. Drain and discard water. Combine beans with water
and lightly season with salt & pepper. Bring to a boil. Reduce heat and simmer for 30 minutes.
Drain and discard water. In a separate skillet, brown ground beef, onions, and peppers. Drain
off fat and add to beans with remainder of ingredients. Add 1 cup of water. Simmer for an
additional 5-10 minutes. Ladle into Jars leaving 1 inch of headspace. Cap and seal. Place in
canner with 2 to 3 inches of hot water.
Process for 90 minutes / high pressure setting.
Pressure Canning Recipes: MEATS, SEAFOOD & POULTRY
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