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Canning Chili

canned chili on a table
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5 from 1 review

It’s so simple to can your own chili con carne. Make a batch and keep it on hand year-round!

Ingredients

Scale
  • 4 lbs ground beef
  • 1 large onion, or 2 small, diced (about 1 1/2 cups)
  • 1 head of garlic, peeled and minced
  • 1 lb dry red beans (can also use pinto or kidney beans)
  • 3–4 bay leaves
  • 1/2 cup chili powder
  • 2 Tablespoons ground cumin
  • 2 teaspoons black pepper
  • 1 Tablespoon oregano
  • 2 quarts crushed tomatoes 
  •  2 cups beef broth
  • 5 1/2 teaspoons salt

Equipment needed: 

Instructions

  1. Wash beans and place in a large pot. Cover with water 2-3 inches above the beans, cover, and bring to a boil
  2. Boil for ten minutes, drain, wash thoroughly, place back in pot with bay leaves. Cover with 2-3 inches of fresh water, and bring back to a boil, cooking until just tender
  3. While the beans are cooking, brown ground beef with the onions, using a spatula or other tool to crumble and stir beef as it browns
  4. When beef is browned, drain excess grease and place in a large pan or bowl
  5. Add garlic, seasonings, crushed tomatoes, and water or beef broth
  6. When beans are done cooking, drain and remove bay leaves
  7. Stir into chili mixture, and mix thoroughly
  8. Ladle chili into prepared canning jars, leaving about 1 inch headspace
  9. Top with salt at a rate of 1 teaspoon for quarts, and 1/2 teaspoon for pints
  10. Wipe rims with a clean cloth to remove any debris
  11. Screw down lids and rings firmly
  12. Prepare pressure canner with the appropriate amount of water (usually two quarts for a 16 quart canner), and canning rack
  13. Arrange jars in canner, and lock lid onto canner with steam valve open
  14. Heat over medium-high heat until a strong, steady stream of steam escapes
  15. Continue to let steam vent for ten minutes
  16. Close valve, and bring to ten pounds of pressure at sea leave, or fifteen pounds for above 1,000 feet elevation
  17. Process quarts for 90 minutes, or pints for 75 minutes
  18. After processing time, remove canner from heat, and let return to zero pressure before unlocking lid
  19. The easiest thing to do here is let jars continue cooling inside the canner until they’re safe to handle
  20. If needed, you can remove jars, using a towel to shield them from drafts that could break them, and yourself from possible hot glass and food if one does break
  21. Place on a towel-lined surface, and cover with another towel to shield from drafts until cool
  22. After 24 hours, check for seal, wash jars if needed, and store in a cool place out of direct light

Find it online: https://www.frugalfarmwife.com/article/canning-chili/

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