Chili Recipe:
*I followed my favorite chili recipe but increased the broth to 4 cups from 2 cups to take into account that the beans would absorb some of the liquid throughout canning. You can use canned beans however I chose not to as I figure they’d turn out quite mushy after processing in the pressure canner again. I prepared the beans for my canned chili as below.
1.5 cups or 250g/8.5 oz dried beans (I did a mix of pinto and kidney)
Add beans to a large pot and cover with water overnight, approximately 12 hours. Drain, rinse and then cover with water again. Bring the pot up to a boil, then reduce heat and simmer 30 minutes. Drain and rinse beans, then proceed with recipe.
Fill jars to 1 inch headspace, debubble, wipe rims and add lids to finger tip tight. Process at 10 lbs of pressure if using a weighted gauge pressure canner or 11 lbs of pressure if using a dial gauge pressure canner, adjusting as needed based on elevation. Pints process for 75 minutes, quarts process for 90 minutes.
Information on adjusting for elevation when waterbath or pressure canning:
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14 Comments
I always agree with your comments about garlic! I love meals in jars. They make busy seasons of life so much easier! I will have to give this version a try 👍
Great timing. I made a really big batch of chili last night. Rather than eat chili for days or squish it into the freezer, I'm canning it up today. Rolling the dice that the beans aren't total mush. This might turn into chili refried beans if they are.
Hello Abbey. Your recipe looks amazing! My go to is to pressure can 14 pints of a meat tomato sauce at a time. I use this for lasagna, spaghetti and meat balls or turn it into chili adding spices beans or whatever your desire it. I tell you it is a game changer when you are beat from a hard day to have meals in jars. Weather today is quite chilly so this would be perfect with some cornbread….
We've been canning chili con carne for years, but, of late I prefer it frozen. So, we do raw pack beef stew, our newest addition is Green Chili. These are a quick meal, love them on a busy day.
The chili looks amazing Abbey! I know it would be a hit in my house for sure. I’m not a heavily spiced food person so I’d maybe need to do two batches and label accordingly 🤭. I’m doing some ready to go mixes in a jar and one of them is for cornbread. It’s been cold here but for some it wouldn’t be cold at all lol. I had to pick up my Azure order this morning and I’m still trying to get warm. The idea of hot chili and fresh cornbread sounds delicious right about now. Thanks for sharing another great idea. Have a great weekend.
Thank you Abbey, looks like I’ll have to make a batch of chili. I’ve already eaten what I had in the freezer from last batch I’ve made.
Because I don't like the texture of canned ground beef, I dice up chuck roast and brown that instead. I do dice carrots in mine for an earthy sweetness. Very nice presentation.
Love this!! I did yo can this chili! Thank you! ❤
I love Chili and can a lot of it.👍 Have an awesome weekend.😀💗🌷
You are right about commercial chili powders, they are mostly cheap salt! Better to mix your own. You can control the heat and spice level and taste exactly to your family's preferences. And it's dead easy!
one of my fav's is to use whole cumins, roast them, grind them & add them last to the pot. I also like to use both black & brown cumin. Also roast coriander seeds & grind them as well. Instead of tom paste I use creamy peanut butter. Some times both,yum!
I did this with my husband's chilli (checked all the ingredients to be sure it was safe for canning & PC'ed it ) and it worked fine.
Looks so delicious!! Nice job! ❤
I don’t like the texture of canned ground beef. It tastes mealy to me, canning changes the texture. So I make my chili minus the ground beef and can it. When I pull a quart, I brown up 1/2# of ground beef and add it and heat it up. I even have some frozen cooked ground beef in the freezer ready to go. You will have to see when you eat a quart if you like it.