My family loves homemade soups during the colder months, and that includes homemade chili with meat! I have found that simply doubling or tripling my chili recipe, when I’m making dinner, makes canning homemade chili with meat very easy to do!
Soups and chili are not only a great way to use up extra vegetables and meat, but they are also very nourishing.
Homesteading includes not only growing as much food as you can, but creating recipes that your family loves and then preserving that food!
Chili with meat, also known as ‘chili con carne’, has it’s origin in the American West, namely Texas. One legend claims that immigrants from the Canary Islands brought the recipe with them when they settled in the San Antonio area in the 18th century.
Chili is also the official dish of the state of Texas!!
Variations of chili are endless! There are vegetarian versions and other recipes that include different types of meat like beef, sausage and even venison…
Tailor your recipe towards your family’s taste. For example, my husband prefers a lot of meat in his chili, more than most recipes call for. He also likes corn to be added.
How to Pressure Can Chili with Meat
Chili must be pressure-canned, because it contains low-acid foods like meat and beans.
Pressure-canning is the only way to kill dangerous pathogens like botulism, that can grow in a low-acid environment.
Heat up your jars in hot water, either in the canner itself (as I am doing here with my Presto Digital Canner) or in a stove-top model. Keep jars hot until you’re ready to fill them with the chili. (I am using the 16 quart model, which seems to be largely unavailable, but I’ve linked the 10 quart model).
Once your chili is hot and ready, set up your work area to include your jars, a funnel, lids and rings.
Fill each jar and leave one inch of head space.
Using a plastic spatula or knife, remove any air bubbles.
Before adding lids, use a clean cloth dipped in white vinegar and wipe the rims clean. The vinegar removes any fat that might compromise the sealing of the lid.
Put lids and rings on, finger tight.
Load up your canner with the jars and the appropriate amount of water (each canner will specify).
How Long to Pressure-Can Chili
Chili with meat and/or beans will require 1 hour and 15 minutes for pints, 1 hour and 30 minutes for quarts at #10 of pressure.
Aren’t these finished jars of homemade, canned chili beautiful???
- 4 pounds ground beef or chuck
- 1 large onion, chopped finely
- 1 clove garlic, crushed
- 4 cans pinto, kidney and/or black beans, rinsed and strained
- 2-3 28 oz. cans crushed or diced tomatoes Canning chili with fresh tomatoes, if you have them, is totally ok and will taste amazing!
- 1/2 cup chili powder
- 1 tbsp. ground cumin
- Brown the beef until almost done, then add chopped onion until brown. Then drain meat.
- Add chopped garlic to mixture and let cook with meat and onion until tender.
- Add remaining ingredients, bring to boil and then let simmer for several hours on stove or in a slow cooker.
- Serve with cheese and chives on top or over a baked potato the next day!