Canning recipe
Chili Con Carne in Jars – Safely Pressure Canned
A complete shelf-stable meal of beef, beans, tomatoes, and spices based on the tested NCHFP recipe. It is hot-packed and preserved only in a pressure canner. Makes about 9 pint jars.
45 min.
35 min.
-
9
Hard
Ingredients
- 3 cups dried pinto or red kidney beans
- 5 1/2 cups water for pre-cooking the beans
- 5 tsp salt, divided
- 3 lb ground beef
- 1 1/2 cups chopped onion
- 1 cup chopped peppers of your choice (optional)
- 1 tsp black pepper
- 3 to 6 tbsp chili powder
- 2 qt crushed or whole tomatoes
Preparation
2. Drain and discard the soaking water. Combine the beans with 5 1/2 cups fresh water and 2 tsp salt. Bring to a boil, reduce heat, and simmer for 30 minutes. Drain and discard the cooking water.
3. Brown the ground beef with the onions and optional peppers in a skillet. Drain off excess fat thoroughly.
4. Add the remaining 3 tsp salt, black pepper, chili powder, tomatoes, and drained beans to the meat.
5. Mix and simmer for 5 minutes. Do not thicken.
6. Fill hot pint canning jars with the hot chili, leaving 1 inch headspace. Remove air bubbles, wipe rims, and apply lids.
7. Process only in a pressure canner. Process pint jars for 75 minutes. Dial gauge: 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, and 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
8. At the end of processing, let the pressure canner depressurize completely without forced cooling. Remove jars, cool undisturbed for 12 to 24 hours, and check the seals.
Storage
Store correctly sealed, unopened jars in a cool, dark, dry place and remove screw bands for storage. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Do NOT process this chili in a boiling-water canner. Dried beans must be fully soaked and pre-cooked for 30 minutes as directed before filling jars. Never thicken the chili with flour, starch, cornstarch, or other thickeners. Do not change the ingredient proportions or the 1-inch headspace. Adjust pressure for elevation and canner type. Never taste a jar with a loose or bulging lid, leakage, mold, gas, unusual odor, or other signs of spoilage; discard it safely.