Anybody have a recipe for canning chili beans?

[horseyrider]

You know, the spicy beans that you're supposedly going to add to meat, peppers, and tomatoes, and instead you look in the can at all their rusty-rose goodness and just start eating. 

I love beans, and think these would be nice to put up without ever intending to introduce them to other ingredients.   But I've scoured several canning books as well as the NCHFP website, and cannot locate a recipe.  I could buy a few cans, but I'd sure like to make my own.

Anybody have a recipe?

And, they're navy beans or some other white bean, right?  Or are they pintos?

[feather]

If you facebook, I don't, but DH does, (I made him join for me) you can join a group called "Canning and Preserving with Love". They have files of everything--every recipe I can imagine.

They support safe canning techniques and recipes and often reference national official sources and university extension offices.

This recipe calls for kidney beans but I would have no issue with using pinto or northern beans.

Yield: enough for 8 pints of beans
Seasoning Mix for Chili Beans
2 tbsp dark chili powder 2 tsp ground cumin 2 tbsp smoked paprika 1 tsp fresh ground black pepper 1 tbsp ground coriander 1 tsp cayenne pepper 1 tbsp garlic powder 1 tsp crushed red chile flakes 1 tbsp kosher salt 1 tbsp dried Mexican oregano
Combine all ingredients and mix well. Store in an airtight glass jar.
Preparing the beans:
1. For 8 pints of chili beans you will need approximately 2 lbs of dry red kidney beans
2. Sort and wash well, drain. Place beans in a container and cover with water; at least half again as deep as the beans. Add 2 tbsp lemon juice or apple cider vinegar. Soak beans 24 hours. Drain and rinse.
3. Cover with clean water and bring to a boil. Boil gently 10 minutes. Skim any foam that rises to the surface.
4. Fill your jars only about 3/4 full of beans and top off with cooking liquid or boiling water, leaving 1 inch headspace.
5. Add 2 tsp seasoning mix to each pint jar.
6. Process in a pressure canner for 75 minutes at 11 lbs pressure, adjusted for your altitude.

[horseyrider]

feather, you rock! That's exactly what I'm looking for. Thank you!