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Pressure Canner Chili Con Carne

Canning chili is easy and it enables you to enjoyed homemade shelf-stable canned chili for a year. It's delicious and so convenient!

Prep Time
15 mins
Cook Time
2 hrs
Additional Time
12 hrs
Total Time
14 hrs 15 mins
Servings: 88
Calories: 84 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 3 pounds dried kidney or pinto beans (or combination) , soaked overnight then drained and rinsed
  • 3 tablespoons oil
  • 3 pounds lean ground beef
  • 3 large yellow onions , chopped
  • 6 cloves garlic , minced
  • 1/3 cup chili powder (click link for our homemade chili powder!)
  • 1 tablespoon sugar
  • 2 tablespoons salt
  • 2 tablespoons ground cumin
  • 3 tablespoons beef bouillon base
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons garlic powder
  • 6 14.5 ounce cans diced tomatoes
  • 6 14.5 ounce cans tomato sauce
  • 3 cups water

Instructions

    Cup of Yum
  1. Place the soaked/rinsed beans in clean water in a large stock pot and bring to a rapid boil. Reduce the heat to medium and simmer for 30 minutes. Drain and rinse. Set aside.
  2. Heat the oil in a very large stock pot (at least 12 quarts) and brown the ground beef. Add the onions and garlic and cook until soft and translucent, 6-8 minutes. Drain off as much fat as you can. (Too much oil will interfere with the canning process and prevent the jars from sealing properly.) Add the seasonings and cook for another minute. *Remember, do not add any flour or cornstarch for thickening, it will interfere with the canning process. Add all remaining ingredients. Bring it to a boil, reduce the heat and simmer for 5 minutes.
  3. Ladle the chili into hot sterilized jars leaving 1 inch headspace. Using a funnel is is best to avoid spillage. Then use a wet paper towel or cloth dipped in vinegar and run it along the rim of the jar to make sure there is no sauce or oil (which will prevent the lids from sealing). Tap the jars to remove any air bubbles (again, bubbles will interfere with the canning process and can cause the contents to leak out). Place the lids on each jar and firmly (but not excessively so) screw on the rims.
  4. Follow your pressure canner's instructions for processing. I use the Presto 23 Quart Pressure Canner (you'll need one this large to process quart-sized jars). For this model you'll bring 4 inches of water to a boil, place the bottles inside and let it vent for 10 minutes. Then place the weight cap on it and process pint jars at 10 pounds for 75 minutes and quart jars for 90 minutes. Remove the pot from the heat and let it cool until the temperature drops to zero. Remove the jars and let them sit undisturbed for 24 hours, then store in a cool, dark place. Will keep for at least a year.Makes about 22 pints or 11 quarts.

Nutrition Information

Serving 0.5cup Calories 84kcal (4%) Carbohydrates 11g (4%) Protein 7g (14%) Fat 2g (3%) Saturated Fat 0.4g (2%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Cholesterol 10mg (3%) Sodium 231mg (10%) Potassium 293mg (8%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 268IU (5%) Vitamin C 1mg (1%) Calcium 21mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 88Serving

Amount Per Serving

Calories 84

% Daily Value*

Serving 0.5cup
Calories 84kcal 4%
Carbohydrates 11g 4%
Protein 7g 14%
Fat 2g 3%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Cholesterol 10mg 3%
Sodium 231mg 10%
Potassium 293mg 6%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 268IU 5%
Vitamin C 1mg 1%
Calcium 21mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.