Monday, August 12, 2013

Canning Chili beans

Yesterday we canned chili beans. Come winter when the snow is blowing, there is nothing better then a bowl of chili to warm you up.

You may ask just how did I work these up.  Let me tell you.

Chili Beans

6 cups dry kidney beans
4 medium chopped onions
1 pint jar diced tomatoes
2 small green peppers chopped
1 Tablespoon red pepper flakes
6 cloves garlic diced fine
6 Tablespoons chili powder
2 Tablespoon dry mustard
2 Tablespoons brown sugar
2 Tablespoons salt
1/2 teaspoon black pepper

Rinse beans. Cover with 2-3 inches of water in a large pot.  Bring to a boil. Boil for 2 minutes and turn off, cover let set 1 hour.

Drain, drain again, cover with another 2-3 inches of water. Add remaining ingredients. Bring to a boil, stirring occasionally for 30 minutes. 

Pack into pint jars. Pressure can for 90 minutes at 15 lbs. 

Today, August 12, it was a steamy 88 degrees, but you know what . . .we had chili for dinner!!  We also had leftover fresh peach pie. Yum yum!


JerryC said...

Sounds great. My mother used to make something similar and called it stock.

Terry said...

They look delicious! We love a good batch of chili! :0)

GerryART said...

So busy, Patti.


Zoey said...

OMG, I bet your chili is super delish with homemade chili beans!

Barb said...

Oh....I love love beans...

Lise said...

Thank you for this! I am going to try it. You are absolutely correct, chili in winter is delish, and I love it best when made with ground venison:)

Down On The Farm said...

Now a silly question . . . what do you add to one jar of these to make your chili? Looks DELICIOUS!!!