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Homemade chili beans?


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Does anyone have a recipe for homemade chili beans? Not chili with beans, but the chili beans you can buy in a can (it's just beans and sauce). I'm trying to cut back on the canned goods I buy, and my daughter would eat chili beans cold, straight out of the can, every day if I'd let her. I'd like to find a good recipe to substitute!

 

Thanks!

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Use at Your Own Risk:

 

Don't know what Violet will say, can't remember where I got this recipe. DS and I tried it, and they are good.

 

Canned Chili Beans

 

2 lbs dried kidney beans-cooked

2 small cans tomato paste

3 T chili powder

1 T salt

2 T onion powder

2 T garlic powder

 

Add rest of ingredients to cooked kidney beans, and process according to BBB for kidney beans.

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Violet says go ! Just be sure you add enough liquid to them so they are not too thick and dense. I think I would add some water or maybe even tomato juice. The tomato juice may give a nice flavor. Adding any of the dried seasonings is fine to do. Just not fresh onions, etc. Dried is perfect !

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Thanks for an exelent recipe Virginia! I just took 5 quarts of chili beans out of the canner and they are really good. I did use pinto beans, because that is what I like the best. I didn't have onion and garlic powder, so I used dried minced garlic and onion. I guess that's ok??

 

 

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  • 4 weeks later...

Because the safe guidelines only cover the beans, not adding any other low acid things to it. You should never add any extra low acid things to your jars. Dried is fine since they have had the water removed. It is called "water activity".

 

If you were to add anything extra it would change the ph level and possibly the density of a food. At that point it may need additional processing time. How much ? It would all be a guess.

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  • 2 years later...

I looked on NCHFP to get a processing time for these beans, and they say 90 mins for plain dry beans but beans in tomato sauce are processed 75 mins. Since these are in tomato sauce would you process them for 75 mins.?

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I went ahead and processed them for 90 mins to be sure. I did some when the recipe was first posted and they are very good. My bunch loves chili so this saves me a lot of money! Dh sampled the jar that didn't seal and he said they were good enough to eat right out of the jar. I agree! Another 5 lbs soaking tonight.

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I never thought of using them on chili dogs! DH agrees to do a taste test for lunch today. He thinks it will be good- he loves hot dogs! Let you know how it turns out.

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I like watching Linda, but in one chili bean video she used dry beans (not soaked or boiled first) and in another one she did prepare the beans right, but then she added random amounts (looked like about 1/2 cup) of raw onions and peppers. Violet said that it isn't safe to start with dry beans or add low acid veggies (only dried).

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  • 1 year later...

I'm canning chili beans tomorrow, and this is my favorite recipe! BTW Jeepers, we did like them on hot dogs, in chili, and even right out of the jar! Since DS is away at school, I think I will do mostly pints.

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  • 1 year later...

Use at Your Own Risk:

 

Don't know what Violet will say, can't remember where I got this recipe. DS and I tried it, and they are good.

 

Canned Chili Beans

 

2 lbs dried kidney beans-cooked

2 small cans tomato paste

3 T chili powder

1 T salt

2 T onion powder

2 T garlic powder

 

Add rest of ingredients to cooked kidney beans, and process according to BBB for kidney beans.

 

 

yep the tomato gives it the acid it needs and I would also add some dried cumin in there. That would make it really good!

 

I have a recipe I use for dried beans and I cook mine a little before I put them into the jars once I have let them soak in water over night to swell them. I pressure can them and I only use pint jars.

Edited by RoseMarie
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I added cumin the last time I canned chili beans, and they tasted a little bitter. Maybe I just used too much? I think next time I'll just add the cumin after I open them...

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I mix up my sauce in my Vita-Mix so I can actually use real onions and garlic etc. I add a little bit of molasses and a dab of Liquid Smoke to mine. In the Vita-Mix I can crank it up and (as most know who own one) it warms the sauce (not boiling) which I like. I have used both the dry bean and the pre-cooked (soaked etc.) bean method. The last batch I did were dry and I put too many beans in I guess...but...they turned out great tasting and will make wonderful refried beans! I also mix up my own sauce (a bit more bland) for our own "pork-n-beans" (using bacon or bacon bits). Just love being able to spell and pronounce the ingredients in my jars!

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I added cumin the last time I canned chili beans, and they tasted a little bitter. Maybe I just used too much? I think next time I'll just add the cumin after I open them...

A lot of herbs and spices can turn either bitter or stronger when used in canning. Unfortunately, I don't know which ones. The only one I know for sure is sage.

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OTTOMH: Oregano. Garlic. Bay leaves. Basil.

 

Sage?

 

I do remember there was a list of herbs that would turn bitter if oversimmered, and it was in a mid 1900s cookbook. I am not sure where, what book, etc.

 

I will check my go-to herb book, The Book of Herb Cookery. 1941. Drats.

 

Sorry, Jeepers, the librarian is stumped.

Edited by Sarah
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