Rinse the dried beans well, pick over them to remove any rocks or debris, and place them in a large pot.

Cover the beans with cool water. Make sure they are covered by at least 2" of water above the beans.

Let them soak for 12 hours (overnight) in a cool place.

Alternately, you can follow the quick-soak method in our "How to Can Beans" instructions. Do not skip the soaking step!

Drain the beans in a colander and rinse well, discarding the soaking water.

Place the soaked beans back in a pot, along with 6 cups of water (or enough to generously cover).

Place the pot over medium-high heat and bring up to a boil, stirring occasionally.

Reduce the heat to medium-low, cover, and simmer the beans for about 40 minutes or until they are just tender.

Drain the beans.

Wash your canning jars and new canning lids in hot soapy water and rinse well.

If you are using reusable lids (like Tattler or Harvest Guard, or Weck jars), follow manufacturer directions to prepare lids and rings.

Fill your pressure canner with the recommended amount of water (check your canner manual, but at least several inches for this long processing time) and preheat it.

Preheat the jars in the canner on low-medium heat while the beans simmer, or keep them hot in your oven, dishwasher, or using your preferred method.

Wash, peel, and chop the onion and bell peppers.

Trim and dice the beef or venison roast into 1/2" cubes. Remove excess fat and sinew (save non-fatty trimmings for making stock and fatty trimmings to grind for burgers if you like).

Season the meat with the salt, pepper, and ground cumin.

Get out your other ingredients- the garlic powder, oregano, canned tomato and chipotle, and lime juice. Chop the chipotle peppers if they're whole.

Heat a large enameled dutch oven or soup pot, add the olive oil, and brown the cubed meat in batches.

Saute the onion and bell pepper in the pan. You can saute it with the last batch of meat, or by itself, depending on how much room you have in the pan.

Stir, scraping the bottom of the pan, and let the onions sweat for about 5 minutes.

Add the remaining browned meat and any juices back to the pot, along with the canned tomatoes, chipotle peppers in adobo, oregano, garlic powder, and drained cooked beans.

Bring the steak chili up to a boil, stirring often, then reduce the heat to medium.

Simmer the chili for at least 10 minutes, or until it is just beginning to thicken. The meat and beans will continue to cook while the chili is in the canner; you just want to bring the sauce together.

If you are not canning the chili, continue to simmer until the meat and beans are tender, at least 45 minutes to an hour, adjusting seasoning to taste, before serving or freezing.

Using canning jar tongs or a jar rack, carefully remove the pre-heated jars from your pressure canner.

Place the jars on a kitchen towel or wire rack. Do not put hot jars directly on a cold countertop, or they may crack or shatter.

Using a canning funnel and ladle, fill the pint jars with the hot chipotle steak chili.

Divide the chili mixture evenly among the jars. Leave a 1″ headspace at the tops of the jars. De-bubble the jars, using a de-bubbling tool or chopstick, and top up if needed.

Wipe the jar rims with a clean cloth or paper towel (dip the cloth in hot water or vinegar to cut any fat or residue for better seals).

Top the jars with canning lids and rings, and tighten the rings down fingertip tight (quite snug but not overly tight).

Carefully place the filled jars of sauce into the preheated canner.

Check that the canner vent isn’t clogged and close & seal the lid. Bring the canner up to pressure over medium heat with the vent open, and once the canner is venting a steady stream of steam, set a timer for 10 minutes.

When the canner has vented for 10 minutes, regulate the heat if necessary and drop the weight over the vent (or close the petcock if you have an older unweighted dial-gauge canner).

Can pint or smaller jars of chipotle steak chili for 1 hr & 15 minutes (75 minutes) at 11 PSI dial gauge/10 PSI weighted gauge up to 1000 ft (adjust to 15 at higher altitudes with a weighted canner).

After the processing time is complete, turn the heat off. Let the pressure canner cool and slowly return to neutral pressure (the dial will drop to zero, and no steam escapes from the weight or petcock if jiggled).

Wait another 5 minutes after the dial on your canner reads zero before opening. Follow your canner instructions for opening, being careful of any remaining steam (open away from your face).

Gently remove the jars from the canner using jar tongs or the jar rack.

Place the jars of chili on a folded dish towel, cooling rack, or wooden surface. Protect hot jars from cold surfaces like granite, stainless, or concrete countertops until they have cooled.

Let the hot jars cool in a draft-free place where they can rest overnight or for up to 24 hours.