Canned Chile Con Carne
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 1357kcalCarbohydrates: 123gProtein: 88gFat: 60gSaturated Fat: 22gCholesterol: 201mgSodium: 3198mgPotassium: 4029mgFiber: 32gSugar: 23gVitamin A: 3284IUVitamin C: 46mgCalcium: 346mgIron: 21mg
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