If anyone cans and puts chili beans in their chili or any other foods – this is a must try. We have been canning these for years and they are one of our favorites. We add them to the chili we make. They taste very close to Brook Chili Hot Beans and are one of the easiest to pressure can. This one is a must try! Recipe below……….YUM!
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Recipe for Brooks Style Chili Hot Beans: makes 8 pints
2 T chili powder
2 tsp. ground cumin
2 T paprika
1 tsp. black pepper
1 T ground coriander
1 tsp. cayenne pepper
1 T garlic powder
1 tsp. crushed red pepper
1 T sea salt
1 T dried oregano
canning salt
4 cups dried beans (washed and drained)
Mix all spices together and divide equally among 8 clean pint jars. It will be approximately 1 rounded tablespoon per jar or 1 level tablespoon + 1/2 level teaspoon. Add 1/2 tsp. canning salt to each jar. Add 1/2 cup dried beans to each jar. Top with boiling water, leaving 1 inch of headspace.
Secure lids and rings finger tip tight and place in pressure canner. Follow manufacture instructions on amount of water in canner. My All American Canner states 3 inches of water. Secure canner lid, bring to a boil, letting steam vent for 10 minutes before placing jiggler on. Follow process time for your elevation. I process my beans for 75 mintes at 10 lbs. of pressure. Do not remove canner lid until pressure has returned to zero. Remove jars and let them sit on counter for 24 hours – making sure all have sealed properly. Remove rings and store for later use.