Chile Con Carne Canning Recipes

CHILI CON CARNE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

CHILE CON CARNE (CANNING)

Steps:

• 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 c of fresh water and 2 tsp salt and bring to a boil.
• Reduce heat and simmer 30 minutes.
• Drain and discard water.
• Brown ground beef, chopped onions and optional peppers in a skillet.
• Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
• Simmer 5 minutes.
• CAUTION: Do Not Thicken.
• Fill jars, leaving 1" headspace.
• Adjust lids and process in pressure canner.
• Dial Gauge Pressure Canner:.
• 75 minutes.
• 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
• Weight Gauge Pressure Canner:.
• 75 minutes.
• 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.

AWARD WINNING CHILI CON CARNE

Steps:

• Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
• Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
• Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
• In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.