Chile Con Carne for Canning

3 cups dried pinto beans or red kidney beans
5 1/2 cups water
5 teaspoons salt, divided
3 lbs ground beef
1 1/2 cups chopped onions
1 cup chopped bell peppers, of your choice (optional)
1 teaspoon black pepper
3-6 teaspoons chili powder
2 quarts canned crushed tomatoes or canned whole tomatoes

Wash beans thoroughly and place them in a 2 qt saucepan.
Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
Drain and discard water.
Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
Reduce heat and simmer 30 minutes.
Drain and discard water.
Brown ground beef, chopped onions and optional peppers in a skillet.
Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
Simmer 5 minutes.
CAUTION: Do Not Thicken.
Fill jars, leaving 1" headspace.
Adjust lids and process in pressure canner.
Dial Gauge Pressure Canner:.
75 minutes.
11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
Weight Gauge Pressure Canner:.
75 minutes.
10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.

USDA Complete Guide To Home Canning & Preserving