Chile Con Carne Canning Food

CHILI CON CARNE WITH BEANS

Steps:

• Saute meat, onions and garlic until done.
• Add remaining ingredients and simmer for 2 hours.
• The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

CHILI CON CARNE II

Steps:

• In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
• Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
• Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

CHILI CON CARNE

Steps:

• Wash beans thoroughly and put them in a 2 qt. saucepan. Add cold water to a level of 2 to 3 inches above the beans and soak for 12 to 18 hours. Drain and discard water.
• Combine beans with 5 1/2 cups fresh water and 2 t. kosher salt. Bring to a boil, reduce and cook 30 minutes.
• Meanwhile, brown ground beef, onions, and peppers, in a skillet. Drain off fat by spooning into a colander in the sink. Shake out the excess fat.
• Pour into large pot and add 3t. salt, pepper, chili powder, tomatoes. Drain beans after 30 minutes and add to meat. Simmer chili for 5 minutes.
• Using sterilized jars fill leaving 1" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with dampened clean paper towel that has white vinegar on it. It will help remove any fat that may have been dripped. Adjust lids and process in pressure canner.
• ***This recipe does 9 pints so if you have pressure canner you will need to use a canner rack to stack them. Process pints at 11lbs of pressure for 75 minutes for a dial gauge and 10lbs of pressure for a weighted gauge. You can also make this in quart and pressure can for 90 minutes. See pressure canning tips for additional help!

CHILLI CON CARNE RECIPE

Steps:

• Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
• Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
• Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
• Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
• Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
• Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
• Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
• Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
• Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
• Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
• Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
• Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
• Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
• Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
• Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
• Serve with soured cream and plain boiled long grain rice.

HOME CANNED CHILI

Steps:

• Wash dried beans. Place in large pot, cover with about 5 to 10 cm (2 to 4 inches) of water, let stand overnight or 12 to 18 hours.
• Drain, discard soaking water.
• Put in large pot, cover with fresh water (optional: add a few bay leaves), bring to a boil, then lower to a simmer covered for 30 minutes.
• Meanwhile, combine ground beef, onion and pepper, and fry until beef is browned. Drain in a mesh strainer, colander or on paper towel to get excess grease off.
• Drain beans (tip: you can freeze the bean stock as a base for delicious soups).
• Return beans to their large pot, and add the beef mixture, the tomatoes, and all the flavourings. Stir, bring to a boil, then lower to simmer for 5 minutes to ensure all is heated through evenly.
• Pack into heated jars: either 1/4 litre or 1/2 litre (1/2 US pint or 1 US pint), leaving 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: Process either size of jar for 75 minutes .

SONORAN CARNE CON CHILE

Steps:

• Optional smoking step. Salt the venison the night before you plan on smoking it and set in the fridge. The next morning, smoke the meat at 185°F for about three hours. I use mesquite here, but whatever wood you like will do.
• Braise the Meat. Put all the other ingredients for the meat in a stewpot and bring to a simmer. Cover the pot. You can simmer this on the stovetop or in a 325°F oven.
• Toast the Chiles. Heat a comal or flattop or large, heavy frying pan over medium-high heat. While the pan heats up, remove the stems and seeds from the dried chiles. Using a metal spatula, toast all the chiles quickly, pressing on them to flatten. They will get pliable quickly. You'll only need about 30 seconds per side, and you can flip them back and forth if you want. Do not let them char or burn. Move them as you go to a large bowl. When they are all toasted, pour boiling water over them to soak.
• Continuing, you will want to spread the cumin seeds on the hot comal. Let them toast, moving them more or less constantly, until they smell nice, about a minute or two, tops. Move them to a spice grinder and grind to a powder. Can you use ground cumin? Sure, but it won't be as good.
• Now char the garlic and onion on the comal. Set them down on the hot surface and let them sit there until you get a nice char. You want blackening. Move them around to char on all sides. When they're ready, peel the garlic and roughly chop the onion.
• Move the rehydrated chiles, onion, garlic, cumin, oregano and a healthy pinch of salt to the blender. Add a little soaking water or some braising liquid and puree. You want the sauce to have the consistency of heavy cream.
• Optional Step: Push the sauce through a fine-meshed sieve to remove small bits of chile skin and seeds. They are not digestible, and doing this step makes a smoother sauce, and, well, largely prevents the "ring of fire" the following morning...
• Heat a pot over medium heat and add the lard. When the lard is hot, pour the sauce in and stir, stir, stir until the fat emulsifies. Bring it to a very gentle simmer and keep warm.
• Once the venison is tender, somewhere between 90 minutes and 3 hours or so -- you'll know when you can pull it apart fairly easily with two forks -- time to serve. I like to pull the meat into largish pieces and put it in the sauce pot to bathe for a few minutes before serving.

CHILI CON CARNE

Steps:

• Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.
• Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 3 hours.
• In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.

CHILI CON CARNE

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 5-7 minutes; crumble beef. Drain and set aside. , In the same pot, heat oil; saute onions until tender. Add garlic; cook 1 minute longer. Stir in the green pepper, salt, chili powder, bouillon, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined. , Add tomatoes and browned beef. Stir in water. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans and heat through. If desired top with sour cream and jalapeno.

CHILI CON CARNE

Steps:

• Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers
• Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
• Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
• In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.

CHILE CON CARNE (CANNING)

Steps:

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