Ingredients

Instructions

  1. Wash beans thoroughly and place them in a 2 qt saucepan.
  2. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
  3. Drain and discard water.
  4. Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
  5. Reduce heat and simmer 30 minutes.
  6. Drain and discard water.
  7. Brown ground beef, chopped onions and optional peppers in a skillet.
  8. Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
  9. Simmer 5 minutes.
  10. CAUTION: Do Not Thicken.
  11. Fill jars, leaving 1" headspace.
  12. Adjust lids and process in pressure canner.
  13. Dial Gauge Pressure Canner:
  14. 75 minutes.
  15. 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.
  16. Weight Gauge Pressure Canner:
  17. 75 minutes.
  18. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.