Directions

Add in this order, pressing down between layers: kidney beans; onion and garlic; pinto beans; black beans; chili powder and cayenne; parsley and oregano; cumin.
If there is room left at the top, fill it with a few tablespoons of beans or a crumpled paper towel to keep the layers from shifting.

Notes

Stovetop: brown the meat and onion; drain. Add the entire jar without rinsing, plus the liquid, tomatoes and tomato paste. Boil hard 30 minutes, stirring often. Cover and simmer 2 to 2½ hours until beans are tender; season.

Slow cooker: do the 30-minute stovetop boil first, then cook on HIGH 4 to 6 hours in a 7-quart or larger slow cooker. Never cook this chili from raw in a slow cooker; always boil it on the stovetop first.

Instant Pot: 8-quart pot; reduce liquid to 2 quarts. Sauté meat and onion, drain, add jar contents and liquid, place tomatoes and paste on top without stirring. HIGH pressure 45 minutes, full natural release.

Storage: sealed jars keep up to 6 months cool, dry, away from sunlight; an oxygen absorber isn’t needed for that period. Cooked chili: 4 to 5 days refrigerated or up to 3 months frozen.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 2 lb ground beef or turkey, 1 diced onion, 3 quarts water or beef stock, Two 28-oz cans diced tomatoes, One 8-oz can tomato paste (a 6-oz can works); not counted (no amount given): Salt and pepper; each dried kidney counted as dry kidney beans, dried minced onion counted as dehydrated onion, ground beef or turkey (the first choice counted). Brands and portions vary, so use it only as an approximation.