These beans are great to have on your shelf at the ready and these babies are packed with flavor and definitely chili ready!
**Disclaimer**warning** This is NOT an approved canning recipe!! I can these according to https://nchfp.uga.edu/how/can_04/beans_peas_shelled.html guidelines!! Do your own research and can at your own risk!
Yields 16 pints
Chili Seasoning:
4 Tbsp chili powder
3 Tbsp dried chopped onion
2 Tsp cayenne pepper (or less if you want less heat)
2 Tbsp canning salt
2 Tbsp Mexican oregano
2 1/2 Tbsp onion powder
2 1/2 Tbsp garlic powder
2 Tbsp sweet paprika
1 Tbsp smoked paprika
4 Tsp ground cumin
1/2 Tsp ground black pepper
Mix all together and set aside.
4 lbs Pinto, kidney or other beans
Sort, rinse and soak beans overnight or do quick soak method.
Ready your pressure canner and jars.
Drain, rinse. place back in pot and fill with fresh water. Bring to a boil, turn down heat and simmer.
Boiling water
Tomato sauce
Chili seasoning
Fill hot jars half full with hot beans, add 3 – 4 tsp seasoning, 1 tbsp tomato sauce and boiling water to 1 inch headspace, De-bubble, wipe rims with white vinegar, put on lid and ring, put directly into simmering canner.
Process pints for 75 minutes and quarts for 90 minutes.
Check out my “How To” video on these chili beans: https://www.youtube.com/watch?v=uKxSJvFwvlw
Enjoy!
~J~
