Canned Chile Con Carne

Canned Chile Con Carne

Canned Chile Con Carne

4.50 from 2 votes
Cook Time 50 minutes
Processing Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Main Course, Soups, Stews & Chilis
Cuisine American
Servings 4 Quarts
Calories 1357 kcal


  • 3 cups dry kidney beans
  • 4 teaspoons salt
  • 4 ½ cups water
  • 2 ½ pounds ground beef
  • 2 small onions chopped
  • 2 small chili peppers chopped
  • ½ teaspoon black pepper
  • 4 tablespoons chili powder or to taste
  • 6 ½ cups crushed tomatoes
  • Salt to taste


  • Wash beans thoroughly and place them in a large bowl. Add cold water to about 2-3 inches above the beans and soak overnight.
  • Drain and discard water. Place beans in a large Dutch oven or stockpot, add 4½ cups of water, and lightly season with salt & pepper. Bring to a boil.
  • Reduce heat and simmer for 30 minutes. Drain and discard water.
  • In a separate skillet, brown ground beef, onions, and peppers. Drain off fat and add to beans with the remainder of ingredients.
  • Add 1 cup of water. Simmer for an additional 5-10 minutes.
  • Ladle into 1-quart jars leaving 1 inch of headspace. Cap and seal. Place in the pressure cooker with 4 to 5 inches of hot water.
  • Process at HIGH pressure for 1 hour and 30 minutes. Once done, allow pressure to come down naturally before opening the cooker.


Calories: 1357kcalCarbohydrates: 123gProtein: 88gFat: 60gSaturated Fat: 22gCholesterol: 201mgSodium: 3198mgPotassium: 4029mgFiber: 32gSugar: 23gVitamin A: 3284IUVitamin C: 46mgCalcium: 346mgIron: 21mg
Food Group Meat & Poultry
Keyword Affordable, Easy
Cooking Method Canning
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