Chili Beans

Chili Beans to Can

1. Soak 10 pounds of pinto or kidney beans over night in plenty of water. Drain and rinse. Fill (really it's about 3/4 full don't fill totally full!) 18 qt jars.

2. Bring 7 qts of water to a boil.

3. While water is heating, place into the largest pot you have on hand (or use two) the following:

4 c. bellpepper, chopped
7 c. chopped onions
1 10-20 oz. bottle of worcestershire sauce
1/4 c. garlic powder
2/3 c. chili powder
1/2 c salt
1 1/2 cups brown sugar
1/4 c. dry mustard
1 med.size jar pickled jalapenos chopped

Add water and bring to a boil. Boil 5 minutes. Cover beans with mixture and make sure there are NO air bubbles. Wipe tops cleans, and seal with lids and bands.

Process at 10 lbs. pressure for 65 minutes.

Now what to do with them besides chili!

Mexican Beans and Rice:

1 jar Chili beans
Prepare 11/2 cups of brown rice, cooked.

Mix and stir to blend. Heat and serve. Adding more or less rice as you prefer. (I don't see why you couldn't add some fried Beef smoked sausage... almost like red beans and rice! Yummy)

Indian Tacos

Prepare your favorite Fry/Squaw Bread recipe.
Then top with mashed, heated, Chili Beans, sour cream and salsa.

Refried Beans

Open on jar of prepared chili beans and mash the beans with a fork. The chili beans convert into refried beans in a matter of minutes. Refried beans can be used in numerous recipes, dips, etc.

Bean Taco or Tortilla Filling

The mashed beans can be combined with equal portion of fried ground meat and used to fill tacos or tortillas. Soft cheeses such as Cheese Whiz or Velveeta can be added to the mashed chili beans and heated to melt the cheese throughout. PERFECT (personally I would rather use cheddar or co-jack.)

Nachos

Place tortilla chips on a cookie sheet and spoon refried beans onto each chip. Top with a slice of Cheddar, Colby (MMMM) or Monterey Jack cheese. Next, add a Black olive slice and banana pepper ring (optional) , and place under the broiler of your oven until the cheese is melted. Serve with salsa... MMMMM

Chilled Bean Dip

In a 9x13 pan layer the following:

1 jar mashed chili beans
1 envelope taco seasoning mix
16 oz Guacomolie Dip
1 layer of sour cream
1 layer sliced black olives
2 fresh tomatoes, diced
1 small can of green chilies, diced
1 layer of Monterey  Jack cheese, shredded

Cover and chill at least four hours before serving. Serve with Tortilla chips.

Mrs.Victor Millers Pickles

Vegetables:

Cauliflower, cut into florets
small cucumbers (or pickles)
baby carrots
canned kidney beans (rinsed)
whole small okra (optional)
green beans (optional)
small white pearl onions, or white onions cut into eighths

Blanch all vegetables a few minutes in boiling water. Carrots will need a little more time than the other vegetables. Do NOT blanch kidney beans or pickles if you aren't using fresh.

Pack into jars, and fill to the top with brine. Put on lids and place in a water bath to seal. Let come to a boil and boil for 10-15 minutes. Put a lid on the pot and turn off heat and let set until cool. The vegetables should be a crispy not soggy, but not undercooked. I know I know... it just takes time and practice with this one. Let set for a few weeks to get pickled tasting :)

Her kids eat this after school with cheese and crackers. She make this year round as she can't keep enough of it in stock for the kiddos. You really just have to wing this one... there is no set amounts on the veggies.

Brine:

7 c. sugar
3c. white vinegar
1/2 c. salt
2 qts water

Bring to a boil and pour over veggies while boiling hot.

Blackberry Fizz

Blackberry Fizz Recipe

3 quarts fresh blackberries or frozen blackberries
4 cups water
3 cups sugar
1 tablespoon whole cloves
1 tablespoon whole allspice
2 (4 inch) cinnamon sticks, broken
carbonated lemon-lime beverage (such as Sprite)

Crush blackberries in a large kettle.

Add water and bring to a boil.

Reduce heat to medium and cook for 10 minutes.

Strain through jelly bag, reserving juice and discarding pulp.

Add water to juice if necessary to equal 2 quarts.

Pour into large kettle.

Slowly stir in sugar until dissolved.

Place spices in a cheesecloth bag; add to juice.

Simmer, uncovered, for 30 minutes.

Bring to a boil; remove the spice bag and discard.

Pour hot into hot jars, leaving ¼-inch headspace.

Adjust caps.

Process for 15 minutes in a boiling water bath.

To serve, mix about one-third concentrate to two-thirds soda.

Claussen Kosher Dill Pickles

1 1/2 qts. boiled water, cooled
2 dill flowers
2 cloves of garlic, peeled and halved
1 1/4 pounds (8-10) pickling cucumbers
6 long sprigs fresh dill
1 T. coarse kosher salt
1/2 c. white vinegar

Put dill flowers and garlic in bottom of a mason jar. Add the cucumbers. Put the sprigs of dill in the center of cucumbers. Add salt and vinegar, the fill jar with boiled water that is now cool to within 1/8th of top. Put on seal and ring. Shake to dissolve salt. Set upside down on counter away from sunlight and heat. Let sit 4 to 5 days turning the jar either upright or upside down each day.

Let sit upright 2 more days, then refriderate. Lasts about 6 months.