---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chili Con Carne
 Categories: Soup/stew, Canning
      Yield: 9 pints
 
      3 c  Dried pinto beans or
           -red kidney beans
  5 1/2 c  Water
      5 ts Salt; separated
      3 lb Ground beef
  1 1/2 c  Onion; chopped
      1 c  Peppers; chopped,
           -of your choice (optional)
      1 ts Black pepper
      3 tb Chili powder; up to 6 tb
      2 qt Crushed or whole tomatoes
  
  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 dischard water. Combine beans with 5-1/2 cups of
  fresh water, and 2 ts salt. Bring to a boil. Reduce heat simmer
  30 minutes. Drain and discard water. Brown ground beef, chopped
  onions, and peppers, if desired, in a skillet. Drain off fat and
  add 3 ts 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 according
  to the recommendations in Table 1 or Table 2.
  
  Table 1.

  Recommended process time for Chile Con Carne in a dial-gauge
  pressure canner.
  
  Style of pack: Hot
  Jar size:      Pints
  Process time:  75 minutes
  Canner pressure (PSI) at altitudes of:
      0 - 2,000 ft: 11 lb
  2,001 - 4,000 ft: 12 lb
  4,001 - 6,000 ft: 13 lb
  6,001 - 8,000 ft: 14 lb
  
  Table 2.

  Recommended process time for Chile Con Carne in a weighted-gauge
  pressure canner.
  
  Style of pack: Hot
  Jar size:      Pints
  Process time:  75 minutes
  Canner pressure (PSI) at altitudes of:
    0 - 1,000 ft: 10 lb
  Above 1,000 ft: 15 lb
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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