Sweet and Spicy Chili - The Organic Prepper - Daisy Luther
•Soak the beans ahead of time and they will cook perfectly during the canning process.
•Feel free to take liberties with the ingredients, using whatever you are able to source healthfully. The seasoning is the important part!
•Raw pack all of the ingredients and load the jars using the layering method.
•The chili will thicken as it sits on the shelf. You may need to thin it with a small amount of water or tomato juice at serving time.
This recipe is a little bit different but if you’re a fan of sweet and savory dishes, you’ll love it. Minus the jalapenos (at least in my world!) this is a very kid-friendly flavor.
•4-6 pounds stewing beef/stewing whatever (You can also use ground meat if you prefer)
•1 slice bacon per jar
•2 large onions, diced
•6 cloves garlic, minced
•1 tablespoon of sea salt
•3 cups of dried red kidney beans
•1 cup bell pepper, diced •Finely minced jalapeno pepper to taste Liquid:
•8 cups tomato puree
•½ cup apple cider vinegar
•½ cup brown sugar or molasses
•½ cup chili powder
•1 teaspoon dry mustard
•Water as needed
1. In a stockpot, bring all liquid ingredients except for water to a boil.
2.Layer your raw meat, dried beans, bacon, onions, garlic, and bell pepper evenly across your prepped jars.
3.Pour your hot liquid mixture over the layered ingredients, then top off with water as needed, leaving an inch of headspace.
4.Process the chili at 10 pounds of pressure for an hour and a half in your p-canner. Be sure to adjust for altitude.
5.When serving your chili, be sure to shred the bacon with a fork and stir it in.
Enjoy the Recipe,
Bravo Echo Out