Fagor Cookbook Cookbook - Chile Con Carne

50

CHILE CON CARNE    

Servings: 4 pints

Headspace: 1 inch

Time: 90 minutes / high pressure setting

Ingredients

1 1/4 cups dried red kidney beans

2 1/4 cups water2 teaspoons salt

1 1/4 lbs ground beef1 small chopped onion

1 small chopped pepper1/4 teaspoon black pepper

2-3 tbsp chili powder

3 1/4 cups crushed tomatoes

Salt & Pepper to taste

Directions 

Wash beans thoroughly and place them in a 2qt saucepan. Add cold water to a level of 2 – 3 

inches above the beans and soak overnight. Drain and discard water. Combine beans with 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 remainder of ingredients. Add 1 cup of water. Simmer for an 

additional 5-10 minutes. Ladle into Jars leaving 1 inch of headspace. Cap and seal. Place in 

canner with 2 to 3 inches of hot water. 

Process for 90 minutes / high pressure setting. 

Pressure Canning Recipes: MEATS, SEAFOOD & POULTRY