Author: Learn how easy canning chili can be with this safe-canning recipe! Having full jars of home-canned chili on the shelf is a wonderful way to store beef at room temperature, while also having an easy meal ready to heat at any moment!
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We love being able to reach into the pantry and grab a jar of home-canned potatoes or home-canned dried beans for a quick and delicious meal any time. Whether it’s home-grown produce, or not, knowing that our food supply is not reliant on electricity is such a blessing!
Canning Chili
If you’re new to canning meat and want to get started by canning a finished and ready-to-eat meal, then canning chili is the perfect way to get started!
This recipe is very flexible and can be tailored to your tastes, with a few guidelines that are important to follow.
Ingredients
As I said, this recipe for canning chili can be adjusted to your own personal recipe, provided you follow a few important guidelines!
- Dried Beans – While many people enjoy canning dried beans without cooking them first, it is not advised! In this recipe as well, any beans added to the chili need to be fully cooked first to avoid over-expansion and exploding jars.
- Flour – I have seen recipes for making thick chili by using flour to thicken the base. This is great is you are going to eat the chili fresh, but canning flour is not recommended! So, just cook the chili as you normally would, minus the flour base, and continue with the canning process.
- Fat Content – I love using brisket to make my chili normally, but for canning, the excess fat can cause issues with the seal over time. The fat works its way up the inside edge of the jar and can actually break the seal! Instead, drain the fat well from the cooked meat before continuing with the recipe of your chili recipe.
Alright, now let’s break down the ingredients that I’m going to use in this recipe, and talk about which ones can be altered!
- Beef – I prefer using lean beef in this recipe so that I don’t have to deal with as much fat! However, you can also use ground pork, turkey, or chicken, if you prefer!
- Tomatoes – I don’t like whole tomatoes in my chili, so I use my roasted tomato sauce for the base. You can use canned whole tomatoes (and their juices), tomato juice, or tomato paste that has been thinned with water.
- Spices – You can truly use any spice combination that you want in this recipe! I’m including a classic chili spice blend that you can try if you don’t have a recipe of your own. It’s not too spicy but packed with flavor!
- Beans – As I mentioned before, beans can be added to this recipe easily! Just make sure that they are fully cooked before adding them to the chili mix.
- Onions – These are optional, but I find that the depth of flavor they add is wonderful!
Instructions
If you’ve never pressure canned anything before, feel free to read my beginner’s guide to pressure canning to get an in-depth look at the dos and don’ts of pressure canning. However, if you are comfortable with your skill level, then the process is quite simple!
- Brown – In a large pan, brown your meat well. Drain the fat and return it to the pot. I use a slotted spoon to remove the meat from the pot and place it in a bowl. This makes the pot easier to drain. Then the meat can go back into the pot!
- Combine – Dice your onions (optional) and add them to the drained meat. Add the remaining ingredients and stir well.
- Simmer – Over low heat, bring the chili to a simmer and allow to simmer for 20 minutes.
- Prep – While the chili is simmering, clean 4 quart mason jars and lid sets. Fill your pressure canner with about 4″ of water and start it heating over medium heat.
- Fill – Using a canning funnel, fill each jar with the finished chili. Leave a 1″ headspace.
- Remove – Take a plastic canning knife and run it along the edge between the chili and the jar, pressing in slightly to help remove the air bubbles. Once the air bubbles have been removed, fill the jar again as needed to reach that 1″ headspace.
This image shows the before and after of the air bubble removal process. See the difference in the liquid level on the right once the air has been removed! - Clean – Using a clean, damp rag, remove any debris or grease from the top edge of the jar to ensure a tight seal.
- Attach – Add a lid and ring to each jar and tighten the ring to finger-tightness. You don’t want to over-tighten the lids, just as much as you can easily do with your fingers.
- Process – Add the finished jars to the pressure canner and properly attach the lid according to your model. Turn the heat to high and wait for the vent to show steam. Allow it to vent for 10 minutes before adding the weight. Reduce to medium heat once 10 pounds of pressure is reached. Process at 10 pounds of pressure for 75 minutes (pints) or 90 minutes (quarts).
- Remove – Once the time has elapsed, turn the heat off and wait for the pressure to reach zero. Once at zero, remove the weight and allow the canner to sit for another 5 minutes before removing the lid. Remove the jars carefully and set on a folded towel to cool for 24 hours before storing.
- Test – Remove the rings and test the seals on the jars are completely cool. You should be able to lift the jar by the lid (without the ring) and have it stay securely attached.
- Store – Keep jars in a cool, dark place for up to 5 years.
We like to serve this chili with some homemade crackers or a fresh loaf of bread. It’s so easy to open a jar and heat it up for a last-minute meal any time!
Even More Canning Recipes You May Enjoy
Canning Chili
Learn how easy canning chili can be with this safe-canning recipe! Having full jars of home-canned chili on the shelf is a wonderful way to store beef at room temperature, while also having an easy meal ready to heat at any moment! Yields 4 quarts.
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Servings: 16 servings
Calories: 417kcal
Cost: $15
Equipment
- 4 Quart Mason Jars
- 4 Lid and Ring Sets
Ingredients
- 5 lbs ground beef lean
- 2 cups onions, diced optional
- 7 cups tomato sauce (with or without tomatoes)
- 1/2 cup chili powder (yes, 8 tablespoons)
- 1 tbsp powdered garlic (or 3 fresh heads, diced)
- 1 tbsp salt
- 1/2 tbsp pepper
Instructions
- In a large pan, brown your meat well. Drain the fat and return it to the pot. I use a slotted spoon to remove the meat from the pot and place it in a bowl. This makes the pot easier to drain. Then the meat can go back into the pot!
- Dice your onions (optional) and add them to the drained meat. Add the remaining ingredients and stir well.
- Over low heat, bring the chili to a simmer and allow to simmer for 20 minutes.
- While the chili is simmering, clean 4 quart mason jars and lid sets. Fill your pressure canner with about 4″ of water and start it heating over medium heat.
- Using a canning funnel, fill each jar with the finished chili. Leave a 1″ headspace.
- Take a plastic canning knife and run it along the edge between the chili and the jar, pressing in slightly to help remove the air bubbles. Once the air bubbles have been removed, fill the jar again as needed to reach that 1″ headspace.
- Using a clean, damp rag, remove any debris or grease from the top edge of the jar to ensure a tight seal.
- Add a lid and ring to each jar and tighten the ring to finger-tightness. You don’t want to over-tighten the lids, just as much as you can easily do with your fingers.
- Add the finished jars to the pressure canner and properly attach the lid according to your model. Turn the heat to high and wait for the vent to show steam. Allow it to vent for 10 minutes before adding the weight. Reduce to medium heat once 10 pounds of pressure is reached. Process at 10 pounds of pressure for 75 minutes (pints) or 90 minutes (quarts).
- Once the time has elapsed, turn the heat off and wait for the pressure to reach zero. Once at zero, remove the weight and allow the canner to sit for another 5 minutes before removing the lid. Remove the jars carefully and set on a folded towel to cool for 24 hours before storing.
- Remove the rings and test the seals on the jars are completely cool. You should be able to lift the jar by the lid (without the ring) and have it stay securely attached.
- Keep jars in a cool, dark place for up to 5 years.
Notes
This recipe for canning chili can be adjusted to your own personal recipe, provided you follow a few important guidelines!
- Dried Beans – While many people enjoy canning dried beans without cooking them first, it is not advised! In this recipe as well, any beans added to the chili need to be fully cooked first to avoid over-expansion and exploding jars.
- Flour – I have seen recipes for making thick chili by using flour to thicken the base. This is great is you are going to eat the chili fresh, but canning flour is not recommended! So, just cook the chili as you normally would, minus the flour base, and continue with the canning process.
- Fat Content – I love using brisket to make my chili normally, but for canning, the excess fat can cause issues with the seal over time. The fat works its way up the inside edge of the jar and can actually break the seal! Instead, drain the fat well from the cooked meat before continuing with the recipe of your chili recipe.
Nutrition
Nutrition Facts
Canning Chili
Amount Per Serving (1 cup)
Calories 417
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g69%
Trans Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 13g
Cholesterol 101mg34%
Sodium 1161mg50%
Potassium 883mg25%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 5g6%
Protein 27g54%
Vitamin A 2658IU53%
Vitamin C 9mg11%
Calcium 71mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @AModHomestead or tag ##amodernhomestead!
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