I’ve been canning for several years, but only using the water-bath method.  So that means I’ve mostly been making jams, relishes, chutneys, pickles, salsas and other high-acidic foods that are safe for water-bath canning.  For most other things you have to have a pressure canner.  Pressure canning is something I’ve started more recently and it allows you to do a ton of fun and tasty things!
I definitely have days when I appreciate the convenience of a quick and ready-made meal without having to resort to fast food. Â And the fact is, most things in a can just aren’t very good tasting or they have ingredients I prefer to avoid. Â Freezer meals, you say? Â I’m all for them, but they have their limitations: Â 1) There’s only so much room in a freezer and 2) You have to rotate them fairly quickly because most things just don’t taste good after a few months.
Enter the pressure canner.
This has got to be one of the greatest inventions EVER. Â Forget the canned foods at the grocery stores – can your own! Â It not only tastes a heck of a lot better, it’s a heck of a lot better for you! Â You have full control over what goes in it – and what doesn’t.
I’ve been pressure canning up a storm of foods lately – mostly soups, stews, and a variety of flavored beans – and I’ve gotta tell ya, it’s so satisfying to walk into your pantry or garage and see shelves stacked with homemade canned goods that you know will be there when you need a quick and tasty meal! Â Not to mention they’re perfect for emergency preparedness should you ever need to rely on food storage during a crisis, whether it’s simply the loss of a job and tight finances or some kind of natural disaster.
So today we’re going to hit it off with a favorite – Chili Con Carne!
Let’s get started!
The beans: Â Soak them in water overnight so they’re covered by at least 4 inches of water. Â The next day, drain and rinse and boil in fresh water for 30 minutes. Â Drain and set aside until ready to use.
Prepare the pressure canner: Â (Depending on which brand and model you use – follow the instructions for you pressure canner) Â Fill it with 4 inches of water, put the lid on (but do not put the weight on) and bring it to a boil while you’re finishing up the last steps of the chili-making process.
Now on to the chili:
Fry the beef in a little bit of oil until no pink remains.
Add the onions and garlic and cook until soft and translucent, 5-7 minutes. Â Drain off as much fat as you can. Â (Too much oil will interfere with the canning process and prevent the jars from sealing properly.)
Add the seasonings and cook for another minute. Â *Remember, do not add any flour or cornstarch for thickening, it will interfere with the canning process.
Add all remaining ingredients.
Bring it to a boil, reduce the heat and simmer for 5 minutes.
Ladle the chili into hot sterilized jars leaving 1 inch headspace. Â Using a funnel is best to avoid spillage.
You can get this Ball Utensil Set for less than $10 which includes the funnel and jar lifter, both of which are musts.
Then use a wet paper towel or cloth dipped in vinegar and run it along the rim of the jar to make sure there is no sauce or oil (which will prevent the lids from sealing).
Tap the jars to remove any air bubbles (again, bubbles will interfere with the canning process and can cause the contents to leak out).
Place the lids on each jar and firmly (but not excessively so) screw on the rims. Â Follow the directions for your specific pressure cooker. Â I use and like the Presto 23-quart Pressure Canner. Â It’s good quality and big enough to hold quart- and gallon-sized jars and lots of pint-sized jars.
You’ll need to process pint jars at 10 pounds for 75 minutes.
Keep the jars stored in a cool, dark place. Â They’ll keep for at least one year.
Enjoy the convenience of wholesome, ready-made homemade food!
- 3 pounds dried kidney or pinto beans (or combination), soaked overnight then drained and rinsed
- 3 tablespoons oil
- 3 pounds lean ground beef
- 3 large yellow onions, chopped
- 6 cloves garlic, minced
- ⅓ cup chili powder
- 1 tablespoon sugar
- 2 tablespoons salt
- 2 tablespoons ground cumin
- 3 tablespoons beef bouillon granules/powder
- 1 teaspoon freshly ground black pepper
- 1 tablespoon onion powder
- 1½ teaspoons garlic powder
- 6 (14.5 ounce) cans diced tomatoes
- 6 (14.5 ounce) cans tomato sauce
- 3 cups water
- Place the soaked/rinsed beans in clean water in a large stock pot and bring to a rapid boil. Reduce the heat to medium and simmer for 30 minutes. Drain and rinse. Set aside.
- Heat the oil in a very large stock pot (at least 12 quarts) and brown the ground beef. Add the onions and garlic and cook until soft and translucent, 6-8 minutes. Drain off as much fat as you can. (Too much oil will interfere with the canning process and prevent the jars from sealing properly.)
- Add the seasonings and cook for another minute. *Remember, do not add any flour or cornstarch for thickening, it will interfere with the canning process.
- Add all remaining ingredients. Bring it to a boil, reduce the heat and simmer for 5 minutes.
- Ladle the chili into hot sterilized jars leaving 1 inch headspace. Using a funnel is best to avoid spillage. Then use a wet paper towel or cloth dipped in vinegar and run it along the rim of the jar to make sure there is no sauce or oil (which will prevent the lids from sealing).
- Tap the jars to remove any air bubbles (again, bubbles will interfere with the canning process and can cause the contents to leak out).
- Place the lids on each jar and firmly (but not excessively so) screw on the rims.
- Follow your pressure canner's instructions for processing. I use the Presto 23-quart Pressure Canner (you'll need one this large to process quart-sized jars). For this model you'll bring 4 inches of water to a boil, place the bottles inside and let it vent for 10 minutes. Then place the weight cap on it and process pint jars at 10 pounds for 75 minutes. Remove the pot from the heat and let it cool until the temperature drops to zero. Remove the jars and let them sit undisturbed for 24 hours, then store in a cool, dark place. Will keep for at least one year.
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Pamela says
Can I replace water with boxed store bought beef broth (i.e. Swanson)? And if so, does the printed date on box affect the shelf life of the chili (i.e. if it had an expiration date of 5 months from now). I was researching whether store bought broth can be used in canning recipes and cannot find the answer! Your expertise is appreciated. This is my first year pressure canning…
Kimberly Killebrew says
Hi Pamela, I would have no problem using beef broth instead of water and no, the expiration date on the broth does not affect the shelf life of the chili. Happy canning! :)
jen says
I tried this recipe a few days ago. We had one jar not seal so we were able to taste a preview. This is a really good basic go to chili recipe. I did reduce the beans and add more meat because that’s how we like chili. Thanks for the recipe, it came out great!
Kimberly Killebrew says
Thanks so much, Jen, I’m happy you enjoyed it, thanks for the feedback!
Shawn says
I have fresh tomatoes that I need to use. How would you recommend I replace the canned tomatoes and sauce with fresh?
Anonymous says
cook the chili longer before canning, cause it will be more watery. OR dice fresh tomatoes and cook them down before hand so they are ready cause they already have the water cooked out of them
NC Gardener says
This is a delicious and super easy recipe. I made it, saved a quart for dinner. Next batch in pints, just because it makes so many! Your recipe is now part of my canning repertoire. Thank you!
Kimberly Killebrew says
Thank you so much, NC Gardener, I’m happy you enjoyed it!
Anonymous says
Hi, can you replace the water with beef broth in this recipe?
Kimberly Killebrew says
Yes you can but you may want to reduce the salt a bit since the beef broth is salty.
Chris B says
I’ve been using water bath method of canning hot chili for years, but i store the chili in the fridge and consume it before 90 days. My recipe is 1 qt dry red beans+ 1 pt dry black beans soaked over night then boiled for 90 mins in spaghetti cooker which keeps beans from burning. 2 lbs ground beef browned with 1 whole yellow or white onion diced, 3 bell peppers, red orange yellow diced, one fist garlic minced. Put beans in 6 qt slow cooker add water from the spaghetti pot to just the level of the beans. 1 qt fresh salsa, 12 oz can diced tomatoes, 1can tomato paste, 1/4 – 1/2 cup chili powder (2 parts cumin, part cayenne, 1part chipotle, 1 part tumeric). Add browned meat mixture and stir well. Cook on high for four hours. Jar chili into quart jars in boiling bath. Keep rolling boil for 20 mins without lids in covered pot. Add lids and bands finger tight. All the jars that have a good seal will pop when cooling creates a vacuum. These will keep for a long time in the fridge. The jars that don’t ‘pop’ can be refrigerated and used up in two weeks. Once s jar is opened consume or discard left overs, do not re referigerate.
John OB says
you’re not canning, you just using the jars as expensive tupperware, to safely can low acid foods/meat, you need to use a pressure canner. you shouldn’t refer to what you’re doing as “canning” you’ll give people the wrong idea.
Carol Dean says
Hello! Can I use tomato paste instead of tomatoes or sauce? My family doesn’t like chunks of tomato and I don’t have have any sauce but plenty of paste. Thanks so much!
Kimberly @ The Daring Gourmet says
Hi Carol, yes you can use tomato paste instead of tomato sauce but you’ll need to add water. Tomato paste is highly concentrated so you’ll need to use mix together 1 part tomato paste and 1 part water. That will give you “tomato sauce.” You can use this in place of the tomatoes as well.
Rachel Bush says
Hi, I’m teaching my 27 year old autistic daughter how to can. I’m telling how important it is to following directions carefully. Well she got mixed up on teaspoon vs tablespoon. Had to toss all the seasoning due to not knowing what of what was in it. I explained don’t worry, everyone makes mistakes. I still do. That reassured her. Low and behold I forgot to add the water to the recipe. Didn’t realize this till after it was all canned and In the pressure cooker. I pointed out my mistake to her. Still turned out awesome. Plus we both prefer thicker chili!!
Aime Huit says
Hi there,I find this interesting,.can I used water bath instead of pressure canning? because I don’t have pressure canner.
Kimberly @ The Daring Gourmet says
Hi Aime, a water bath canner does not create enough pressure to can low acid foods. This chili requires a pressure canner in order for it to be safe for consumption.
Dinah Moss Estes says
Can I use a bag of ready chili ingredient for chili canning?
Connie says
Hello. If you mean the envelopes of dry seasoning mix like French’s, McCormick’s, or Carol Shelby, then yes. Just don’t use the little packet of masa that comes with Carol Shelby Chili Kit. Save that for when you open a jar to reheat and eat,just add to taste and a little water as it thickens quite a bit. You might have to use more than a few envelopes for such a big batch, but you can tinker until it tastes like you like it.
Connie Sell says
Can I used canned beans instead of dried beans?
Connie says
Hello. Technically you can, but since you’ll be in essence cooking the beans twice, they will be practically goo when you open and heat a jar to eat. You could can the chili without any beans at all, and add canned beans to your chili when you open and heat a jar to eat. I’ve done both before.
Dorothy Gabriel says
I was a city girl never heard of canning..After we got married we moved to the country, Our first garden I went to the Texas Extention Serve and pick up everything I could find..I bought a canner and a water bath..IALSO met a couple of our neighbors that were so supportive..I canned over 4 cases of green beans 4 cases of purple hill peas, I lost count of the tomato’s cases.I could only can 2 cases of corn because we had planted way to much, and we had to pick it all and give away all we could…God bless all the people that can today and share with others……
Mel says
I was wondering if it’s safe to add some green and red peppers to this? Also, can I use diced beef instead of ground beef? Thank you!
Connie says
Hello, yes you could. Since you always judge the length of processing time based on the lowest acid ingredient, the peppers would be safely processed as the meat and beans are the lowest acid component. Not only will your chili be that more delicious, but very pretty as well. Meat is meat no matter how it is dispersed in the jars; ground, diced, shredded, chunked. Even partially grilled for flavor, but raw inside. It will be safely cooked during canning.
Kristen Kelly says
I made this today substituted Turkey Breast meat for the beef and used Turkey Broth instead of water. I added 2 red and 2 green peppers. Omitted the beef bouillon. This was very good and easy.
Debbie says
I made a batch, using at least double the chili powder, and we tried a jar that didn’t seal. It was great! I am making another batch so my son’s family will have quick dinners for the cold winter ahead. Thank you for a great recipe!!
Kimberly @ The Daring Gourmet says
Thank you, Debbie, I’m so glad you enjoyed it!
Jamie says
Hello can I use dried black beans soaked overnight?
Kimberly @ The Daring Gourmet says
Hi Jamie, yes you can.
Jamie says
Thank you so much I’m new to pressure canning. I’ll let you know how it turns out