This year I did my research, I have consulted youtube videos, my BBB (Ball Blue Book) and friends I have made on several FB groups. That I finally decided its time for meals in a jar such as chili. This will certainly give me a leg up on my DH's lunches, snow days with the kids and a quick meal if we need it on those busy nights.
Here we go!
Makes 8 Quarts
6 cups dried beans – (2 cups each of Red kidney beans, pinto beans and small red beans)
11 cups water
7 tsp. kosher salt divided (4 tsp. for salting beans when they cook and 3 tsp. salt for chili)
5 lbs. of ground beef
6 tbs. chili powder
2 tbs. cumin
2 tsp. black pepper
3 tsp. garlic, minced
2 tsp. oregano
2 tsp. cayenne pepper
2 tsp. coriander (optional)
1 tsp. crushed red pepper
2 quarts tomato juice
24 oz. of Salsa (Your favorite will do)
29 oz. tomato sauce
16 oz. beef stock
Wash beans thoroughly and put them in a large pot. Add cold water to a level of 2 to 3 inches above the beans and soak for 12 to 18 hours. Drain and discard water.
Combine beans with 11 cups of fresh water and 4 tsp. kosher salt. Bring to a boil, reduce and cook for 30 minutes.
Meanwhile, brown ground beef, onions and peppers in a large skillet.
Drain off fat by spooning in a large colander in the sink. Shake out the excess fat. (The next two photos are of everything that went into the chili)
|Everything that went into the chili|
Pour meat into large pot and add 3 tsp. salt, pepper, chili powder, cumin, garlic, oregano, cayenne pepper, coriander, crushed red pepper, tomato juice, salsa, tomato sauce, and beef stock. Drain beans after 30 minutes and add to meat mixture. Simmer chili for 45 minutes or until desired doness.
Remove air bubbles and adjust head space if needed. Wipe rims of jars with dampened clean paper towel.
Process at 10 lbs. of pressure 75 minutes for pints or 90 minutes for quarts.
This is how it looks after it cooled, the next day.
~ FarmgirlPin It