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.