Michigan State University Extension
Preserving Food Safely - 01600850
10/13/97

### Canning Chile Con Carne

    GUIDE
    5:8

    CHILE
    CON CARNE

    3
    cups dried pinto or red kidney beans

    5-1/2
    cups water

    5
    tsp salt (separated)

    3
    lbs ground beef

    1-1/2
    cups chopped onions

    1
    cup chopped peppers of your choice (optional)

    1
    tsp black pepper

    3
    to 6 tbsp chili powder

    2
    qts crushed or whole tomatoes

    YIELD:
     9 pints

    PROCEDURE:
     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 cups of fresh

    water,
    and 2 teaspoons salt. Bring to a boil. Reduce

    heat
    and simmer 30 minutes. Drain and discard water.

    Brown
    ground beef, chopped onions, and peppers, if

    desired,
    in a skillet. Drain off fat and add 3 teaspoons

    salt,
    pepper, chili powder, tomatoes, and drained cooked

    beans.
     Simmer 5 minutes. CAUTION: DO NOT THICKEN.

    Fill
    jars, leaving 1-inch headspace. Adjust lids and

    process.

    Recommended
    process time for CHILE CON CARNE in a

    dial-gauge
    pressure canner.

                    Canner Gauge Pressure (PSI)

                        at Altitudes of

    Style
      Jar    Process  0-      2,001-   4,001-  6,001-

    of
    Pack Size   Time    2,000ft  4,000ft  6,000ft 8,000ft

    Hot
       Pints   75 min   11 lb    12 lb    13 lb   14 lb

    Recommended
    process time for CHILE CON CARNE in a

    weighted-gauge
     pressure canner.

                     Canner Gauge Pressure (PSI)

                         at Altitudes of

    Style
         Jar      Process      0-         Above

    of
    Pack    Size      Time        1,000 ft   1,000 ft

    Hot
           Pints    75 min       10 lb      15 lb

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