Canned Chili

Base

• 1.5 C finely diced onion
• 1 can tomato paste
• 1 large can tomato sauce
• 5 T chili powder
• 3 lb dried beans
  • kidney beans - must have
  • black beans - good flavor
  • red bean - good flavor
  • pinto beans - cheap, filling, nutritious
  • navy bean - cheap, filling, nutritious
• 3 cloves garlic
• 3 t salt
• 1/2 t black pepper
• 1/2 t red pepper
• 2 t cumin
• 2 C cilantro
• 10 C water
• 2 t sugar
• 2 T vinegar
• 1 T basil
• mushrooms
• chipotle chilies (even in a large batch, these can be strong)

Let beans sit in water, refrigerated for at least 8 hours. Mix everything and bring to a boil. Process 75 minutes at 11psi. Beans should only fill half the jar - they expand and absorb a lot of moisture while cooking.

Cost analysis: About $10.00 for the batch. First time around made 10 cans, inconvenient number. Next time try to make 18 (that's max capacity of canner). Second batch: didn't do cost analysis, made 17, but the last two were pretty soupy. Going to try to increase by 9/8 (12.5%). Third Batch: made 18, but it was a little dry. Making a large (triple) batch. Spent 39.60 on supplies, expect 54 jars, $0.73 per jar before lids.

Try adding a little liquid smoke.

Big

• 9 lb beans
• 2 lb onion
• 9 clove garlic
• 3 can tomato paste
• 3 large can tomato sauce
• 4 packs mushrooms
• 1 small can chipotle chilies
• 6 C cilantro
• 1 C chili powder
• 3 T salt
• 1.5 t black pepper
• 1.5 t red pepper
• 2 T cumin
• 2 T sugar
• 3 T basil
• 1/3 C vinegar
• 30 C water (~2 gallon)

I've made this several times now, it works well. When filling the jars, it feels like the broth is going to run out, it won't, keep ratio in the jars wet.