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Beef Chili

Source of Recipe

From "DIY Canning" (Rockridge Press)


Recipe Introduction

"However you serve this rich beef chili — as a meal or to top a hot dog — it is delicious. Requiring minimal preparation and cooking time, this is a classic addition to any well-stocked pantry. Be sure to plan ahead for the overnight soaking of the beans to ensure a quality product. Adjust the peppers in the recipe to suit your taste for spice. For the really bold, use only hot chile peppers to create a super spicy dish."

List of Ingredients

â—¦ 2 ¼ cups dried pinto beans
â—¦ 2 ½ pounds ground beef
â—¦ 1 cup chopped onion
â—¦ ¾ cup chopped peppers, bell, hot, or a combination
â—¦ 6 cups chopped tomatoes, fresh or canned
â—¦ 3 teaspoons chili powder
â—¦ 2 teaspoons salt
â—¦ 1 teaspoon freshly ground black pepper


Recipe

• Day One:

In a large saucepot, combine the beans with enough water to cover. Soak for 12 hours, or overnight.

• Day Two:

Drain the beans and return to the pot. Refill with fresh water. Bring to a boil. Reduce the heat to low and simmer for 30 minutes. Drain.

Prepare the jars, lids, and rings by washing them in hot, soapy water. Place a rack in a pressure canner and add 3 to 4 inches of water. Fill the jars with a couple inches of water so they do not float, and place them in the canner. Bring the water to a simmer until ready to fill the jars. Do not boil the water.

In a large pot set over medium heat, combine the ground beef, onion, and peppers. Cook for about 10 minutes, or until the beef is browned and the onion softens. Add the beans, tomatoes, chili powder, salt, and pepper. Bring to a boil. Reduce the heat to low and simmer for 5 minutes.

Remove the jars from the canner, empty into the sink, and place them on a cutting board on a nearby countertop. Ladle the chili into the prepared jars, leaving 1 inch of headspace. Use a nonmetallic utensil to release any air bubbles. Wipe the rims clean and seal with the lids and rings.

Put the jars on a rack in the pressure canner. Lock the lid in place, bring to a boil, and let the canner vent for 10 minutes. Put the weighted gauge or pressure regulator on the vent. Process for 1 hour, 15 minutes at 11 pounds on a dial gauge or at 10 pounds on a weighted gauge. Adjust the pressure as necessary based on your altitude. Adjust the temperature to maintain an even pressure. Turn off the heat. Let the pressure drop to zero before opening the lid. Carefully remove the jars from the canner. Set aside to cool, undisturbed, for 12 hours.

Check the lids for proper seals. Remove the rings, wipe the jars, label and date them, and transfer to a cupboard or pantry. Refrigerate any jars that don't seal properly, and use within 3 days. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate and consume within 3 days.

Makes 6 pint jars