Ingredients:

  • 2 lbs lean ground beef
  • 2 cups low sodium beef broth
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 1 cup dried kidney beans
  • 1 cup dried pinto beans
  • 1 cup dried black beans
  • 1 large yellow onion
  • 3 cloves garlic
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions:

  1. Soak the kidney, pinto, and black beans in water overnight. Note: This hydrates the legumes so they cook evenly
  2. Drain and rinse the beans, then simmer in fresh water for 30 minutes until tender but firm in the center. Drain and set aside.
  3. Heat olive oil in a large stockpot over medium high heat. Add ground beef and cook until browned and sizzling, then drain all excess fat.
  4. Add diced onion and minced garlic to the beef and cook 3–5 minutes until onions are translucent.
  5. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Toast for 60 seconds until the aroma hits you.
  6. Pour in the beef broth, crushed tomatoes, and tomato sauce, then stir in the pre cooked beans.
  7. Ladle the mixture into 9 pint sized canning jars, leaving 1 inch of headspace.
  8. Wipe the rims clean, center the lids, and screw the rings on until fingertip tight.
  9. Process jars in a pressure canner at 10 lbs (dial gauge) or 11 lbs (weighted gauge) for 90 minutes.