Homemade Chili Beans

In on January 19, 2016 with 15 Comments
Control how spicy your chili is and save money at the same time by canning your own chili beans.

Info

Time 1 hour 45 minutes
Difficulty Very Easy
Servings 17

Ingredients

chili beans

5 pounds dry pinto beans

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
1 tablespoon coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon sea salt
1 tablespoon dried oregano
4 more teaspoons sea salt to add to the jars

Soak the pinto beans overnight, drain them the next day, and add them to a large stockpot and cover them with fresh water. Cook at a gentle boil for 30 minutes. Add the cooked pinto beans to clean pint jars, filling the jars approximately 3/4 full. Add 2 teaspoons of the spice blend to each jar. Add some of the cooking water to each jar, leaving 1-inch headspace. Add lids and rings. Process in a pressure canner for 75 minutes at 10 pounds of pressure.

**After making these once, you can adjust the seasonings to your family’s tastes. Listed seasonings make about 8 pints of chili beans. I ended up with 17 pints of canned beans from my 5 pounds of dried beans.