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!