Ingredients: |
Ingredients: 3 pounds dried beans (pinquito or kidney )
2 tablespoon oil (vegetable, canola or olive oil)
4 cups onion (diced)
8 cloves garlic (minced)
10 pounds burger (beef, elk, venison, moose, turkey)
8 quarts canned tomatoes (whole, diced or crushed)
8 cups tomato sauce
8 tablespoons chili powder
6 tablespoons cumin powder
2 tablespoon salt
2 tablespoon black pepper
2 tablespoon brown sugar
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Directions: |
Directions:1. Soak beans overnight or place in hot water for at least 2 hours. Drain beans and place in a large pot covered with at least 2 inches of water. Bring water to a boil then reduce heat and simmer for 30 minutes. Drain beans, reserving 2 cups of the bean water (it will used later to thin the chili) Beans will NOT be fully cooked.
2. Cook onions with garlic in oil until soft and slightly translucent.
3. Brown burger along with onion mix in pot. If burger is high in fat, skim off all excess grease.
4. Pour in canned tomatoes, with the juices. If using whole tomatoes, break up into smaller bits.
5. Add tomato sauce, spices and brown sugar. Heat until mixture is simmering
6. Add partially cooked beans and 2 cups of bean water.
6. Pour chili into clean, hot jars leaving 1 inch of headspace
7. Wipe down the rim of each jar and place clean lid and ring.
8. Place each jar into a pressure canner with 2 inches of simmering water in the bottom of the pot. Make certain rack is in the bottom of the canner.
Place lid on pressure canner and lock into place. Make certain steam vent cover is off.
9. Turn heat up to medium high. Once steam begins to flow, vent steam for 10 minutes then place cover over steam vent.
9. Watch pressure until 10 pounds of pressure is reached (or higher for elevations over 1000 feet. See chart below)
10. Process pint jars for 1 hour 15 minutes or quart jars for 1 hour and 30 minutes. Monitor pressure during processing times to make certain pressure does not fall below desired pressure.
11. After processing time has been reached, turn off heat and allow pressure cooker to depressurize naturally. Do Not Remove steam vent cover until pressure falls to zero.
12. Carefully remove steam vent cover. Wait 5 minutes then carefully remove pressure canner lid.
Wait an additional 5 minutes and then remove jars and place on a baking rack to cool.
13. Let jars cool for 12 hours without touching jars or lids. Do not tighten bands or push down the center of the lids while jars are cooling.
14. After 12 hours, remove rings and check seals. Wash outside of jars and label content and date. Store in a cool place.
To use, open jar and remove contents. Heat and enjoy. |
This recipe for Canned Chili is from