Chile Con Carne (Canning)

• 3 cups dried pinto beans or 3 cups red kidney beans
• 5 1/2 cups water
• 5 teaspoons salt, divided
• 3 lbs ground beef
• 1 1/2 cups chopped onions
• 1 cup chopped bell pepper, of your choice (optional)
• 1 teaspoon black pepper
• 3 -6 teaspoons chili powder
• 2 quarts canned crushed tomatoes or 2 quarts canned whole tomatoes

1. Wash beans thoroughly and place them in a 2 qt saucepan.
2. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
3. Drain and discard water.
4. Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
5. Reduce heat and simmer 30 minutes.
6. Drain and discard water.
7. Brown ground beef, chopped onions and optional peppers in a skillet.
8. Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
9. Simmer 5 minutes.
10. CAUTION: Do Not Thicken.
11. Fill jars, leaving 1" headspace.
12. Adjust lids and process in pressure canner.
13. Dial Gauge Pressure Canner:
14. 75 minutes.
15. 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
16. Weight Gauge Pressure Canner:
17. 75 minutes.
18. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.

pinto beans, water, salt, ground beef, onions, bell pepper, black pepper, chili powder, tomatoes

Taken from www.food.com/recipe/chile-con-carne-canning-109490 (may not work)