Canning Chili

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On Saturday I had a nice burst of energy and decided to make and can up a big batch of chili. Oh how I love home canned meals ready to heat and eat on the shelf. They have made life so nice .. now if I am ever in a pinch for a meal due to life not happening the way I thought it would.. I head to my canning shelves and pull out a quart or two (depending on the need) of something yummy. Heat it and add a salad and some crackers or whatever I have available and it is dinner in 20 minutes or less.. nice :)

Currently I’ve been focused on garden canning and my ready to go meals were getting pretty slim. I decided that a few jars of chili would be good. I made the recipe by adapting my crockpot chili recipe and my regular chili recipe and combined it all into one recipe for canning.

Here is the recipe I came up with…

Chili for Canning
10 cups dried red beans (or a combo of your favorite beans, I like to use half red and half black beans)
2 ½ gallons water
10t salt
4lbs hamburger
3 large onions, chopped
6 to 7 stalks celery, sliced
2 large peppers- green or red, chopped
3 cans (14oz) diced tomatoes
2 cans (4oz) green chilies
3T chili powder
3t cumin
3T hot sauce, such as the brand Tabasco – if you don’t like spicy chili you can use less or omit

You will need a very large stock pot to make this chili in. I used a 14 quart pot. Begin by putting the beans, water and salt into (large) stock pot. Bring to a boil, reduce heat, cover and let simmer for 1 ½ hours.

In an 8 quart stock pot combine hamburger, onions, celery and peppers. Cook until meat is no longer pick and veggies are soft.

When the beans have finished cooking (do not drain them) add cooked hamburger and veggies. Add remaining seasonings and stir to combine. Heat chili until hot. Ladle into hot sterilized quart canning jars. Put lid and ring on. Process jars for 90 minutes at 11 pounds of pressure. Adjust pressure according to your altitude: http://www.simplycanning.com/altitude-adjustments.html

This recipe makes approximately 14 quarts of chili


I started by cooking my beans. I used 5 cups black beans and 5 cups red beans. I let them cook for 1 ½ hours…



While the beans were cooking I cooked the hamburger and veggies…



When the beans were done cooking I added the cooked meat and veggies (I did not drain the beans). I added all remaining ingredients and heated until hot…



Then it was time to can the first batch. I filled 7 hot, sterilized canning jars with chili, then put on a lid and ring and put them in the canner. I canned the chili for 90 minutes at 11 lbs of pressure.




I had 4 jars that did not seal, I have 2 of them in the fridge to eat in the next day or so and put the other 2 jars worth in the freezer.

 

Comments

  1. PattySeptember 16, 2012 at 9:20 PM

    I've never canned anything, though my Mom was the Queen of Canning. You inspire me to start, though the pressure canning is still scary. I think I'm close to trying it though!

    ReplyDelete
  2. SharonRSeptember 17, 2012 at 8:51 AM

    Crystal, you ARE an inspiration, just like Patty has said. I have such a cluttered house (do I dare admit) that I can't get to my canning supplies. I'm working on that, though. This idea of making ahead is wonderful. Thanks for sharing your ideas and work here!

    ReplyDelete
  3. TeeJaySeptember 17, 2012 at 8:42 PM

    Nothing like a bowl of yummy, hot chili on a brisk fall day! :) Thanks for sharing!

    ReplyDelete
  4. ElizabethSeptember 18, 2012 at 4:32 AM

    Oh I want to can chili, did you soak your beans first before cooking?

    ReplyDelete
    Replies
    1. CrystalSeptember 19, 2012 at 6:19 PM

      HI Elizabeth.. no I don't soak them..

      Crystal :)

      Delete
  5. AnonymousSeptember 21, 2012 at 10:14 AM

    Definitely need to try this!

    ReplyDelete
  6. AnonymousSeptember 22, 2012 at 6:04 AM

    was up at 5am, starting this! my question, did you cover your beans while they were cooking? (i know, wierd question)I did, and my chili seems too watery...
    appreciate your blog, thank you!! lynne

    ReplyDelete
    Replies
    1. CrystalSeptember 22, 2012 at 10:52 AM

      Lynne, yes I covered them. You want it somewhat watery.. the beans will absorb some of the liquid when they are canned.

      Crystal :)

      Delete
  7. AnonymousJuly 30, 2013 at 3:32 PM

    What kind of hamburger? Is 80/20 OK?

    ReplyDelete
    Replies
    1. CrystalJuly 31, 2013 at 11:42 PM

      I buy Lean Ground Beef from Costco.. Crystal

      Delete
  8. bevSeptember 2, 2013 at 11:13 AM

    Hi Crystal, My pressure canner only has 5, 10 & 15 lbs on it's pressure regulator weight. How do I accomplish 11 lbs pressure or do I adjust the time? We tried out your beef stew recipe that I had canned last week and it was a smashing success - everyone loved it. Thank you.

    ReplyDelete
  9. AnonymousSeptember 9, 2014 at 5:17 AM

    Beans cook faster without salt,add later

    ReplyDelete
    Replies
    1. CrystalSeptember 9, 2014 at 6:55 PM

      My experience with this is that salt adds soooo much to the flavor of beans and the bean broth that I always add it from the beginning. I've never noticed that increased the cooking time.

      Delete
  10. AnonymousJune 17, 2015 at 8:04 AM

    if you have some that didn't seal how long to re seal with new lids

    ReplyDelete

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All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

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