chili recipe

[brendajo]

I usualy use the packs of chili seasoning when I make chili.I would like to can some but the packs lists flour in the ingredients.Can I use this or just leave it out and add it when I

open the jars to use? thanks.

[Darlene]

As a general rule of thumb chica, I would stay away from flour in home canning.

 

But remember that putting together the seasonings for chili are actually quite simple and would save you alot of money.

[Violet]

The seasoning packs should not be used in canning due to the thickeners. There is a chili recipe safe for canning here. Also, some herbs do get bitter when canned, so you may want to use this basic recipe and then reseason afterwards if you want. You also could do as you said, can the basic beans with the onion and tomatoes, then season after opening when you heat it up.

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, use 11 lb. pressure, weighted gauge 10 lb. pressure. Can in PINTS only.( Quarts will be underprocessed.) 75 min.