Mexican

Chili Con Carne for Canning is for Soup.

Chili Con Carne for Canning takes several minutes to prepare.

Chili Con Carne for Canning takes several minutes to cook.

Chili Con Carne for Canning makes 18 servings.

The ingredients for Chili Con Carne for Canning are:

3 cups dried pinto beans or 3 cups red kidney beans
5 1/2 cups water
5 teaspoons salt, divided
3 lbs ground beef
1 1/2 cups chopped onions
1 cup chopped bell peppers, of your choice (optional)
1 teaspoon black pepper
3 -6 teaspoons chili powder
2 quarts canned crushed tomatoes or 2 quarts canned whole tomatoes

Here is how you make Chili Con Carne for Canning:

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 c of fresh water and 2 tsp salt and bring to a boil. Reduce heat and simmer 30 minutes. Drain and discard water. Brown ground beef, chopped onions and optional peppers in a skillet. Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans. Simmer 5 minutes. CAUTION: Do Not Thicken. Fill jars, leaving 1" headspace. Adjust lids and process in pressure canner. Dial Gauge Pressure Canner:. 75 minutes. 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft. Weight Gauge Pressure Canner:. 75 minutes. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.Serving Size: 2 servings per pint jarNumber of Servings: 18Recipe submitted by SparkPeople user GG_6225.

The nutritional information for Chili Con Carne for Canning is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 217.7

• Total Fat: 5.7 g
• Cholesterol: 53.3 mg
• Sodium: 1,046.6 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 4.9 g
• Protein: 19.1 g

Chili Con Carne for Canning is Mexican cuisine.