Soups & Stewscreativecanning5.0
Canning Chili Con Carne
Home-canned chili is a delicious meal in a jar just waiting on your pantry shelf. Once it's pressure canned, all you have to do is heat and serve!
👥 18 Servings⏱️ Prep & Cook: 2h 45m⏳ Prep: 1h🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●stove
- ●pan
📝 Preparation Steps
1
Wash the beans and place them in a large 2-quart saucepan. Add cold water to three inches above the beans, then soak for ⏱️ 12-18 hours. (Alternatively, use the quick soak method. To do that, place the beans in plenty of water and bring them to a boil in a pot on the stove. Boil ⏱️ 1 minute, then turn off the heat and leave them standing in hot water for an hour. Drain, and proceed with the recipe using the drained “quick soaked” beans in place of overnight beans.)
2
Drain and discard the water. Combine the beans with 5 ½ cups of fresh water and 2 tsp of salt. Bring to a boil, reduce the heat, and simmer for ⏱️ 30 minutes.
salt (separated)5 tsp
3
Drain the beans and discard the water.
4
Prepare a pressure canner, jars, lids, and rings. For most brands of pressure canner, that means adding 2-3 inches of water to the bottom, along with the bottom trivet and then bringing it up to a gentle simmer (180 F) for hot pack canning.
5
Brown the ground beef in a pan, then add peppers and chopped onions. Drain off the fat and add the remainder of the salt, along with the pepper, tomatoes, chili powder, and beans.
ground beef3 lbschopped peppers (optional)1 cupsalt (separated)5 tsp
6
Simmer for ⏱️ 5 minutes.
7
Fill the jars, loading each hot, sterilized jar with chili. Allow for an inch of headspace.
8
Wipe the rims of the jars to remove food particles, then add lids and bands and tighten until they are fingertip tight.
9
Load the jars into the canner. Turn the canning lid into the locked position, then allow the canner to build pressure.
10
Vent steam for ⏱️ 10 minutes, then add the weighted gauge.
11
Process pint jars for ⏱️ 75 mins at 11 lbs pressure (dial-gauge canner) or 10 lbs pressure (weighted gauge canner), adjusting for altitude as needed. See notes below for altitudes above 1,000 feet.
12
After the processing time has ended, allow the canner to depressurize naturally, then remove the jars.
13
Let the jars cool for ⏱️ 12 hours, check the seals, then store.
Nutrition Facts
calories
262 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
5 g
sugar Content
4 g
sodium Content
858 mg
protein Content
17 g
trans Fat Content
1 g
cholesterol Content
54 mg
carbohydrate Content
14 g
saturated Fat Content
6 g
unsaturated Fat Content
8 g
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