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Beef Chipotle Chili

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"This hearty thick beef and bean chili rich with enticing spices will be your new go-to recipe and a truly perfect one to stockpile."

List of Ingredients

â—¦ 3 cups dried black or pinto beans
â—¦ 6 cups water
â—¦ 4 pounds beef stew meat
â—¦ 1 tablespoon salt
â—¦ 2 teaspoons ground black pepper
â—¦ ¼ cup olive oil
â—¦ 2 cups chopped onion
â—¦ 1 cup chopped red or green bell pepper
â—¦ 6 cups canned, diced tomatoes
â—¦ â…“ cup finely chopped canned chipotle peppers in adobo sauce
â—¦ ¼ cup fresh lime juice (about 3 large limes)


Recipe

Rinse and sort beans according to package directions. Place beans in a large saucepan. Cover with water 2 inches above beans; let soak 12 hours.

Drain beans, discarding soaking water. Return beans to pan; add 6 cups water. Bring to a boil; reduce heat, cover, and simmer 40 minutes or just until tender. Drain.

Trim all fat from beef, and cut into ½-inch cubes. Sprinkle beef with salt and pepper. Brown beef, in batches, in hot olive oil in a 6-quart stainless steel or enameled Dutch oven over medium-high heat. Remove beef from Dutch oven. Add onion and bell pepper to Dutch oven; cook, stirring often, 5 minutes. Return beef and any accumulated juices to Dutch oven; add drained beans, tomatoes, and remaining 2 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until slightly thickened.

Ladle hot chili into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180° F). Repeat until all jars are filled.

Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process 1-pint jars for 1 hour and 15 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.

Makes about 9 (1-pint) jars



• Perfect Pairing:
Enjoy this chili alone with fixings or use it to top nachos and chili dogs, fold into tacos, or layer under baked macaroni and cheese for a truly decadent meal.