This is our version 1 of Chili-
Kind of spicy hot! Quick and easy recipe
that’s ready to serve in about 30 minutes.
I will also add a link for version 2 which is milder in heat.
Version 1 recipe link
Version 2 link coming this weekend
Version 1 recipe:
Ingredient List:1 tablespoon bulgur wheat
¼ cup very hot water
½ cup chopped green peppers
½ cup white onions-diced
1-15.5 ounce can Bush’s mixed chili beans in chili sauce
1-10 ounce can mild Rotel diced tomatoes with green chilies
2 tablespoons tomato paste
1 tablespoon maple syrup
Cooking Directions: Soak the Bulgur wheat in the hot water. Sauté onions and peppers until slightly browned. Stir in tomato paste, bulgur wheat and any remaining water. Add tomatoes and stir to incorporate the browning from the skillet bottom. Once that’s completed stir in the beans. Lastly add the maple syrup. Cover and simmer about 10 minutes.
Canning Instructions for 1 cup jars: 1.Prepare jars- wash and sterilize 2.Place canning lids in hot water to soften the rubber seal. 3.Bring soup to a full boil 4.Fill jars to within 1 inch of the top 5.Wipe the jar tops with a clean cloth to remove any food, this ensures a good seal. 6.Place hot lids on jars. 7.Place rings/bands on jars. Twist tight but not extremely tight. 8.Follow your electric pressure cookers instructions. Be sure it has a steam canning setting. The following are for my pressure cooker. 9.Place a trivet on the bottom of the cooker that acts as a heat shield and prevents jars from breaking. Add 1 inch of water. 10.Place jars in the canner. Add canner lid. I use 70# pressure. 11.Process for 50 minutes. 12.Release steam. 13.Carefully remove jars as soon as steam is released. 14.Place on a cooling rack or counter to cool. 15.When cool, remove rings/bands. Wash and dry. Label with month and year. 16.Store in a cool, dark location. Good for 12-18 months based on your lid brand.