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