Home Canned Chili

• Meat

  • 1 1/2 kg Ground beef, lean

• Produce

  • 1 tbsp Garlic powder
  • 500 g Kidney beans, dried
  • 200 g Onion
  • 1 tbsp Oregano, dried

• Condiments

  • 2 tbsp Lemon or lime juice

• Baking & Spices

  • 1 tbsp Black pepper
  • 1 tbsp Chili powder
  • 2 tbsp Cocoa powder, regular unsweetened
  • 150 g Pepper

• Nuts & Seeds

  • 1 tbsp Cumin

• Deli

  • 2 tbsp Salt or salt sub

• Liquids

  • 1 Water

• Other

  • 2 Litres of no salt-added crushed tomatoes in juice, or canned whole tomatoes in juice ( 2 us quarts / 64 oz

Found on healthycanning.com

Description

Ingredients

• 500 g dried kidney beans (3 cups dried / 17 oz)
• water
• 1.5 kg extra lean ground beef (3 lbs)
• 200 g chopped onion (Measured after chopping. 7 oz / 1-1/2 cups)
• 150 g seeded and chopped pepper of your choice, sweet or hot or combo (1 cup / 1 large)
• 2 litres of no salt-added crushed tomatoes in juice, or canned whole tomatoes in juice ( 2 US quarts / 64 oz)
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon black pepper
• 1 tablespoon dried oregano
• 2 tablespoons salt or salt sub
• 2 tablespoons regular unsweetened cocoa powder
• 2 tablespoons lemon or lime juice

Directions

• Wash dried beans. Place in large pot, cover with about 5 to 10 cm (2 to 4 inches) of water, let stand overnight or 12 to 18 hours.
• Drain, discard soaking water.
• Put in large pot, cover with fresh water (optional: add a few bay leaves), bring to a boil, then lower to a simmer covered for 30 minutes.
• Meanwhile, combine ground beef, onion and pepper, and fry until beef is browned. Drain in a mesh strainer, colander or on paper towel to get excess grease off.
• Drain beans (tip: you can freeze the bean stock as a base for delicious soups).
• Return beans to their large pot, and add the beef mixture, the tomatoes, and all the flavourings. Stir, bring to a boil, then lower to simmer for 5 minutes to ensure all is heated through evenly.
• Pack into jars: either ¼ litre or ½ litre (1/2 US pint or 1 US pint), leaving 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: Process either size of jar for 75 minutes .

Nutrition