Chili Soup (Pressure Canning)

• 2 cups Dry Beans, Such As Kidney, Black, Or Pinto
• 4 pounds Ground Beef
• 2 Tablespoons Minced Garlic
• 3 Tablespoons Chili Powder
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Cumin
• 2 teaspoons Oregano
• 2 cans (28 Oz. Size) Crushed Tomatoes
• 2 whole Onions, Chopped
• 1 whole Jalapeno, Diced
• 1 whole Green Pepper, Chopped
• 2 whole Carrots, Diced
• 2 stalks Celery, Diced
• 1 quart Chicken Broth
• 3-1/2 teaspoons Pickling Salt

1. Note: You will place all the ingredients directly into 7 clean and sterilized quart jars.
2. Soak dry beans in a bucket of cold water overnight or at least 6 hours.
3. In a Dutch oven over medium heat, brown ground beef and add minced garlic, chili powder, kosher salt, cumin, and oregano. Divide beef, beans, tomatoes, veggies, and chicken broth equally into the jars. Add 1/2 teaspoon pickling salt to each quart. If the jars are not full enough, add boiling water. Seal with hot, sterilized lids and rings, not too tight.
4. Process in pressure canner at 12 pounds for 90 minutes.
5. I love homemade canned soup in my pantry, ready for giving away.

beans, ground beef, garlic, chili powder, kosher salt, cumin, oregano, tomatoes, onions, green pepper, carrots, stalks celery, chicken broth, pickling salt

Taken from tastykitchen.com/recipes/canning/chili-soup-pressure-canning/ (may not work)