Do you have a mixed household like I do? David likes beans in his chili. I don't. With this method, you don't have to choose. Put both types on the shelf in one batch. Not to mention, this recipe, Based on Brian Lagerstrom's "30 minute Chili with Slow Cooked Flavor" is definitely my best chili yet.
Many, many thanks to the brilliance of @BrianLagerstrom for the inspiration for this recipe. See Brian's original recipe here: • 30 Minute Chili With Slow Cooked Flavor
The recipe as I made it in the video made 12 pints (2 of those with beans). Quantity of pints will increase with number of jars with added beans. If you plan to eat some fresh, be sure to thoroughly cook any beans that won't be pressure canned. Feel free to adjust the heat level to suit you.
1/4 cup dried red kidney beans per pint to be soaked 24 hours. (Note that this should make 1/2 cup soaked beans per pint.)
5lbs ground beef, browned in crumbles and drained
1 jumbo onion, diced
1/4 cup chili powder
1/4 cup ancho chili powder
3T cumin powder
1.5T garlic powder
1/4 cup paprika
4tsp salt, divided
2 14oz cans fire roasted tomatoes, with liquid
5 14 oz cans diced tomatoes, drained
3T Better than Bullion beef flavor
2 14oz cans tomato sauce
4T Worcestershire sauce
2T apple cider vinegar
3-4tsp sugar or heat stable sugar substitute (I used Allulose)
1/2tsp molasses
6T tomato paste
Measure, sort, rinse and soak dried red kidney beans 24 hours prior. For each pint that will be "with beans", measure 1/4cup dry beans. This will equate to 1/2 cup soaked beans to add to each "with beans" pint.
Brown the ground beef in a large stockpot, chopping into crumbles. Drain, reserving liquid in case you need to add some later. Set aside.
Add the diced onion, along with a bit of fat to keep it from sticking, to the same pot that the beef was cooked in. Saute until translucent. Add chili powder, ancho chili powder, cumin, garlic powder, paprika and 2 teaspoons of salt. Stir to toast the spices for about a minute. Add the fire roasted tomatoes with their liquid and the drained diced tomatoes. Stir to combine. Add Better than Bullion, tomato sauce, Worcestershire, apple cider vinegar, sugar, molasses ad tomato paste. Mix and bring to simmer. Taste for seasoning/heat, and adjust as needed. (I made no adjustments.)
Season the meat (I added the remaining 2tsp) and add meat to the pot. Stir to combine and return to simmer while jars and canner are prepared.
You will need hot clean jars and a reasonably hot prepared canner.
Add 1/2 cup soaked beans to each jar that will be a Chili with Beans jar. Top off these jars with chili, leaving a generous 1" headspace and debubble, paying special attention to getting the beans mixed into the chili. (I waited to do this and struggled a bit getting the beans off the bottom of the jar.) Be sure to note that these are the jars with beans.
Fill the remaining jars with just the chili mixture, as is. Leave a generous 1" headspace.
Wipe all the rims thoroughly, apply new lids and rings. Be sure to note which jars have the beans so there's no guessing after processing. Process pints for 75 minutes at 10 pounds of pressure if under 1000ft. Please check the altitude chart below if you need to adjust.
NOTE: I did not test this in quarts, which would require 90 minute processing time. The plain chili should work perfectly, but I can't guarantee that the beans would be as perfect as I think they are in the pints processed for 75 minutes.
Altitude Adjustments for Water bath and Pressure Canning: https://www.ballmasonjars.com/adjust-...
Enjoy!
xoxo, Carter
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