This is delicious by itself but also great for burritos!
Chili Colorado for Pressure Canning
Course: MainCuisine: Southwestern, TexMex
Yields
14
pintsPrep time
30
minutesProcessing time
1
hour15
minutesProcessing time
90
minutes for quartsSpicy and delicious!
Ingredients
12 dried chili pods, hot or mild
3 dried chili de arbol *optional
3 onions, divided
6 cloves garlic
6 lbs. beef roast, cubed into 1 inch pieces
13 cups water or chicken broth
3 tbsp powdered chicken broth if using water
1 tbsp ground cumin
1 tbsp chili powder
1 tbsp garlic powder
1 1/2 tbsp onion powder
2 tbsp mexican oregano
2 -3 tsp kosher salt
1/2 – 1 tsp fresh ground black pepper
1 tsp smoked paprika
2 tbsp tomato paste
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
- Fill a medium sized pot with water and bring to a boil. Pop tops off of chili pods and remove seeds. Leave de arbol chilis whole. Peel garlic cloves. Peel and quarter one onion. Drop these into the boiling water. Turn off hast, cover and let set for 15 minutes (time this).
- Strain chilis and discard soaking liquid. Put into blender with 4 cups of chicken broth or filtered water. purée until smooth, about 3 minutes. Strain through fine wire mesh strainer into large pot. Add 9 more cups of water or broth, and all the seasonings. Bring to a boil, cover, turn down heat and simmer for 10 minutes.
- Divide beef between jars evenly. Finely chop 2 onions and divide up evenly between jars. Ladle hot broth into jars leaving 1-inch headspace. Remove air bubbles and add more broth if needed to bring headspace back u to 1-inch. Wipe rims, place on lids and rings to fingertip tight. Place into simmering canner. (Same directions for both pints and quarts)
- Process pints for 75 minutes and quarts for 90 minutes.
