Canning recipe
Pressure-Canned Chili Con Carne
A complete shelf-stable meal with ground beef, beans, tomatoes, and chili following the tested NCHFP recipe. It is hot-packed and preserved only in a pressure canner.
45 min.
75 min.
-
9
Hard
Ingredients
- 3 cups dried pinto or red kidney beans
- 5 1/2 cups fresh water
- 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 quarts crushed or whole tomatoes
Preparation
2. Drain and discard the soaking water. Combine 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 completely with the chopped onion and optional chopped peppers. Drain off excess fat thoroughly.
4. Add 3 tsp salt, black pepper, 3 to 6 tbsp chili powder, tomatoes, and the precooked drained beans.
5. Bring to a boil and simmer for 5 minutes. Do not thicken and do not add any thickening agents.
6. Fill the hot mixture into hot pint jars, leaving 1 inch headspace. Remove air bubbles, wipe rims, and apply lids.
7. Process only in a pressure canner for 75 minutes.
8. 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.
9. Allow the pressure canner to 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 with screw bands removed. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Chili con carne contains meat and beans and is low-acid. It must NOT be processed in a boiling-water canner. Use a true pressure canner. This tested NCHFP recipe gives only pint jars and a 75-minute process; do not invent or extrapolate a quart time. Soak and precook the beans as directed, drain fat from the beef, and do not thicken the mixture. Do not add starch, flour, dairy products, or other thickeners. Adjust pressure for elevation and canner type. Never taste jars with failed or bulging lids, leakage, mold, gas, unusual odor, or other spoilage signs; discard them safely.