Whether you use beef or chicken for the protein, this chili in a jar is a warm, filling, shelf stable meal to have in the pantry for those busy nights when a quick meal is needed. This convenience meal is a must for us as it can be easily turned into nachos, or served over rice.
Makes: 8-9 pint jars
Prep time: 30 minutes
Total time: 14 hours
Ingredients:
3 cups dried pinto beans (or bean of choice)
4 pounds beef stew meat (see note)
1 tablespoon salt
2 teaspoons ground black pepper
1/4 cup olive oil
2 cups chopped onion
1 cup chopped red or green bell pepper
6 cups canned, diced tomatoes
1/3 cup finely chopped canned chipotle peppers in adobo sauce
1/4 cup fresh lime juice (about 3 large limes)
Instructions:
The night before starting, pick through and wash desired beans. Add plenty of fresh water to cover and allow to sit at least 12 hours.
Drain beans, rinse well. Add beans to a large stock pot with at least 6 cups of water. Bring to a boil, then simmer for 40 minutes until just tender. (See note.)
While beans are simmering, trim beef and cut into 1/2 inch cubes. Season the beef with salt and pepper.
Heat the oil in a large skillet or dutch oven. Brown beef in batches. Once finished, add onions and peppers to remaining oil and cook about 5-10 minutes until soft.
Add beef, plus any accumulated juices, beans, tomatoes, chipotles, and lime juice. Bring to a boil and simmer 10 minutes or until slightly thickened.
While chili is simmering, warm jars in canner according to manufacturer's directions.
Ladle hot chili into hot jars leaving 1 inch head space. Process pints for 1 hour 15 minutes.
Tips and Notes:
Beef may be substituted for chicken.
Try soaking with vinegar or baking soda to prevent gas.
Boil one minute if you don't want the beans falling apart.
Smoked paprika can be substituted for the canned chipotles. Also cumin can be added to taste.
Recipe adapted from the All New Ball Book of Canning and Preserving.
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