furbabymom Posted July 18, 2011 Share Posted July 18, 2011 Does anyone have a recipe for homemade chili beans? Not chili with beans, but the chili beans you can buy in a can (it's just beans and sauce). I'm trying to cut back on the canned goods I buy, and my daughter would eat chili beans cold, straight out of the can, every day if I'd let her. I'd like to find a good recipe to substitute! Thanks! Quote Link to comment
Virginia Posted July 18, 2011 Share Posted July 18, 2011 Use at Your Own Risk: Don't know what Violet will say, can't remember where I got this recipe. DS and I tried it, and they are good. Canned Chili Beans 2 lbs dried kidney beans-cooked 2 small cans tomato paste 3 T chili powder 1 T salt 2 T onion powder 2 T garlic powder Add rest of ingredients to cooked kidney beans, and process according to BBB for kidney beans. Quote Link to comment
snapshotmiki Posted July 18, 2011 Share Posted July 18, 2011 I want to know what Violet says because that sounds really good, Virginia!!!!!!! Quote Link to comment
Violet Posted July 18, 2011 Share Posted July 18, 2011 Violet says go ! Just be sure you add enough liquid to them so they are not too thick and dense. I think I would add some water or maybe even tomato juice. The tomato juice may give a nice flavor. Adding any of the dried seasonings is fine to do. Just not fresh onions, etc. Dried is perfect ! Quote Link to comment
furbabymom Posted July 26, 2011 Author Share Posted July 26, 2011 Sounds wonderful - I'll try it! Thanks! Think this would work with pinto beans instead of kidney? Only asking because that's what I have on hand. Quote Link to comment
Trudy Posted July 27, 2011 Share Posted July 27, 2011 Thanks for an exelent recipe Virginia! I just took 5 quarts of chili beans out of the canner and they are really good. I did use pinto beans, because that is what I like the best. I didn't have onion and garlic powder, so I used dried minced garlic and onion. I guess that's ok?? Quote Link to comment
Violet Posted July 27, 2011 Share Posted July 27, 2011 Trudy, that was fine since they are both dried forms and will not affect safety. Quote Link to comment
Wm.Mike Posted August 21, 2011 Share Posted August 21, 2011 Violet Why not use fresh onions and garlic? Mike Quote Link to comment
Violet Posted August 22, 2011 Share Posted August 22, 2011 Because the safe guidelines only cover the beans, not adding any other low acid things to it. You should never add any extra low acid things to your jars. Dried is fine since they have had the water removed. It is called "water activity". If you were to add anything extra it would change the ph level and possibly the density of a food. At that point it may need additional processing time. How much ? It would all be a guess. Quote Link to comment
Trudy Posted September 11, 2013 Share Posted September 11, 2013 I looked on NCHFP to get a processing time for these beans, and they say 90 mins for plain dry beans but beans in tomato sauce are processed 75 mins. Since these are in tomato sauce would you process them for 75 mins.? Quote Link to comment
The WE2's Posted September 11, 2013 Share Posted September 11, 2013 Mighty glad to see this discussion because Philbe loves chili beans too! Mtn.Man loves baked beans so we compromise and eat them in "shifts"...LOL Glad to know I can pressure cook my own! Quote Link to comment
Jeepers Posted September 11, 2013 Share Posted September 11, 2013 This looks good! I could use it for my chili making instead of buying cans of chili beans. Thanks! Quote Link to comment
Trudy Posted September 12, 2013 Share Posted September 12, 2013 I went ahead and processed them for 90 mins to be sure. I did some when the recipe was first posted and they are very good. My bunch loves chili so this saves me a lot of money! Dh sampled the jar that didn't seal and he said they were good enough to eat right out of the jar. I agree! Another 5 lbs soaking tonight. Quote Link to comment
Jeepers Posted September 12, 2013 Share Posted September 12, 2013 Wow Trudy, that's a pretty good testimonial. Would they be good on a hot dog like a chili dog? It's hard for me to judge since I've never seen them...yet. Quote Link to comment
Trudy Posted September 12, 2013 Share Posted September 12, 2013 I never thought of using them on chili dogs! DH agrees to do a taste test for lunch today. He thinks it will be good- he loves hot dogs! Let you know how it turns out. Quote Link to comment
The WE2's Posted September 12, 2013 Share Posted September 12, 2013 Just watched a youtube video of Linda's Pantry, and she canned 7 quarts of chili beans. They looked absolutely scruptious! Quote Link to comment
Trudy Posted September 12, 2013 Share Posted September 12, 2013 I like watching Linda, but in one chili bean video she used dry beans (not soaked or boiled first) and in another one she did prepare the beans right, but then she added random amounts (looked like about 1/2 cup) of raw onions and peppers. Violet said that it isn't safe to start with dry beans or add low acid veggies (only dried). Quote Link to comment
sassenach Posted September 12, 2013 Share Posted September 12, 2013 I always soak mine overnight and then simmer for about 30 mins then can them up . That works fine. Quote Link to comment
Trudy Posted September 15, 2014 Share Posted September 15, 2014 I'm canning chili beans tomorrow, and this is my favorite recipe! BTW Jeepers, we did like them on hot dogs, in chili, and even right out of the jar! Since DS is away at school, I think I will do mostly pints. Quote Link to comment
RoseMarie Posted October 2, 2015 Share Posted October 2, 2015 (edited) Use at Your Own Risk: Don't know what Violet will say, can't remember where I got this recipe. DS and I tried it, and they are good. Canned Chili Beans 2 lbs dried kidney beans-cooked 2 small cans tomato paste 3 T chili powder 1 T salt 2 T onion powder 2 T garlic powder Add rest of ingredients to cooked kidney beans, and process according to BBB for kidney beans. yep the tomato gives it the acid it needs and I would also add some dried cumin in there. That would make it really good! I have a recipe I use for dried beans and I cook mine a little before I put them into the jars once I have let them soak in water over night to swell them. I pressure can them and I only use pint jars. Edited October 2, 2015 by RoseMarie Quote Link to comment
Trudy Posted October 3, 2015 Share Posted October 3, 2015 I added cumin the last time I canned chili beans, and they tasted a little bitter. Maybe I just used too much? I think next time I'll just add the cumin after I open them... Quote Link to comment
The WE2's Posted October 4, 2015 Share Posted October 4, 2015 I mix up my sauce in my Vita-Mix so I can actually use real onions and garlic etc. I add a little bit of molasses and a dab of Liquid Smoke to mine. In the Vita-Mix I can crank it up and (as most know who own one) it warms the sauce (not boiling) which I like. I have used both the dry bean and the pre-cooked (soaked etc.) bean method. The last batch I did were dry and I put too many beans in I guess...but...they turned out great tasting and will make wonderful refried beans! I also mix up my own sauce (a bit more bland) for our own "pork-n-beans" (using bacon or bacon bits). Just love being able to spell and pronounce the ingredients in my jars! Quote Link to comment
Jeepers Posted October 4, 2015 Share Posted October 4, 2015 I added cumin the last time I canned chili beans, and they tasted a little bitter. Maybe I just used too much? I think next time I'll just add the cumin after I open them... A lot of herbs and spices can turn either bitter or stronger when used in canning. Unfortunately, I don't know which ones. The only one I know for sure is sage. Quote Link to comment
Sarah Posted October 4, 2015 Share Posted October 4, 2015 (edited) OTTOMH: Oregano. Garlic. Bay leaves. Basil. Sage? I do remember there was a list of herbs that would turn bitter if oversimmered, and it was in a mid 1900s cookbook. I am not sure where, what book, etc. I will check my go-to herb book, The Book of Herb Cookery. 1941. Drats. Sorry, Jeepers, the librarian is stumped. Edited October 4, 2015 by Sarah Quote Link to comment
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