Canned chili made from beef or pork is a great convenience food. Spoon it into tacos for a quick meal, or layer it with corn tortillas, cheese, and enchilada sauce or salsa to create a speedy casserole. Because beans overcook easily in a pressure canner, I add them later, when I’m heating up my home-canned chili for a meal.
• 5 pounds ground beef
• 2 medium onions, finely chopped
• 2 bell peppers, finely chopped
• 4 cups crushed tomatoes
• 1/4 cup chili powder
• 2 tbsp ground cumin
• 5 tsp salt, or to taste
• 1 tsp ground chipotle, or to taste
- Fill a pressure canner with 2 to 3 inches of water. Wash your jars, lids, and rings in warm, soapy water.
- Turn the jars upside down on a baking tray lined with a clean kitchen towel.
- In a large skillet over medium-high heat, brown the beef with the onions, stirring frequently, for about 15 minutes.
- Add the peppers, tomatoes, chili powder, cumin, salt, and chipotle and bring to a simmer.
- Ladle the hot chili into the warm jars, leaving 1 inch of headspace.
- Remove any air bubbles.
- Wipe the jar rims clean.
- Center the lids on jars.
- Apply the rings and adjust until the fit is fingertip tight — no tighter!
- Process the filled jars in a pressure canner at 10 pounds of pressure for 90 minutes for pints or quarts. Increase pressure by 1 pound for every 2,000 feet of elevation above sea level.
- Remove jars and let cool.
- Check lids of your home-canned chili for seal after 24 hours.
More Meat Preservation Recipes
Seeking more recipes for preserving meat without refrigeration? Check out the website of the National Center for Home Food Preservation for these pressure canning recipe:Preparing and Canning Chicken or Rabbit
Selecting, Preparing and Canning Ground or Chopped Beef
Selecting, Preparing and Canning Fish
Andrea Chesman’s kitchen rarely cools down during the growing season on her 1-acre Vermont homestead. Chesman’s books include The Backyard Homestead Book of Kitchen Know-How and Back to Basics: Traditional Kitchen Wisdom.