Chile con Carne
A great one-dish meal to stock in your pantry.
Equipment: Pressure canner; nine 1-pint jars
Ingredients:
3 cups dried pinto beans or dried red kidney beans, rinsed and picked over
5 1/2 cups water
5 tsp salt
3 pounds ground beef
3 medium onions, chopped
1 large green bell pepper, chopped (about 1 cup)
2 quarts crushed or whole tomatoes (15-18 medium tomatoes, about 5 pounds)
3 tbsp chili powder
1 tsp freshly ground black pepper
- Place the beans in a 2-quart saucepan. Add cold water to a level of 2-3 inches above he beans and soak 12-18 hours. Drain and discard the water.
- Combine the beans with the fresh water and 2 tsp of the salt. Bring to a boil. Reduce the heat and simmer for 30 minutes. Drain and discard the water.
- Brown the beef, onions, and bell pepper in a skillet. Drain off the fat and add the tomatoes, remaining salt, chili powder, pepper, and drained cooked beans.
- Simmer for 5 minutes. Adjust the seasonings.
- Ladle into hot, clean jars, leaving 1 inch of headspace.
- Cap, seal, process in a pressure canner for 75 minutes, at 11 pounds of pressure in a dial-guage canner or at 10 pounds in a weighted-gauge canner, adjusting for elevation if more than 1,000 feet above sea level.