Soak beans overnight or place in hot water for at least 2 hours
1 ½ pounds dried beans
Drain beans and place in a large pot covered with at least 2 inches of water. Bring water to a boil then reduce heat and simmer for 30 minutes. Drain beans, reserving 2 cups of the bean water (it will used later to thin the chili) Beans will NOT be fully cooked.
Cook onions with oil until soft and slightly translucent
2 cups onion, 1 tablespoon oil
Add garlic
4 cloves garlic
Brown burger along with onions in pot. If burger is high in fat, skim off all excess grease.
5 pounds burger
Pour in canned tomatoes, with the juices. If using whole tomatoes, break up into smaller bits.
4 quarts canned tomatoes
Add tomato sauce, chili powder, cumin, salt, pepper and brown sugar
4 cups tomato sauce, 4 tablespoons chili powder, 3 tablespoons cumin powder, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon brown sugar
Heat until mixture is simmering
Add partially cooked beans and 2 cups of bean water
Pour chili into clean, hot jars leaving 1 inch of headspace
Wipe down the rim of each jar and place clean lid and ring
Place each jar into a pressure canner with 2 inches of simmering water in the bottom of the pot. Make certain rack is in the bottom of the canner.
Place lid on pressure canner and lock into place. Make certain steam vent cover is off.
Turn heat up to medium high. Once steam begins to flow, vent steam for 10 minutes then place cover over steam vent.
Watch pressure until 10 pounds of pressure is reached (or higher for elevations over 1000 feet. See chart below)
Process pint jars for 1 hour 15 minutes or quart jars for 1 hour and 30 minutes
Monitor pressure during processing times to make certain pressure does not fall below desired pressure
After processing time has been reached, turn off heat and allow pressure cooker to depressurize naturally. Do Not Remove steam vent cover until pressure falls to zero.