Canning Chili with Beans (My Shortcut Method)
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A jar of homemade chili on the shelf is like money in the bank. My shortcut: a Carroll Shelby’s chili kit for the seasoning, browned ground beef, tomatoes, green chiles and beans that go into the jar dry. Not even soaked!
What You’ll Need
- A Carroll Shelby’s chili kit (I use the spice packets and leave out the masa/cornmeal thickener)
- Ground beef
- Chopped tomatoes
- Green chiles
- Dry kidney or pinto beans
- Water or broth
- Quart jars, new lids and bands, a pressure canner
How I Can Chili
1. Brown the meat
Brown the ground beef, drain off the fat, and stir in the chili seasoning. Leave out the masa packet. Thickeners aren’t safe to can.
2. Dry beans in the jars
Add a layer of dry beans to the bottom of each jar. Go easy, because they more than double as they cook.
3. Add meat, tomatoes, chiles and liquid
Spoon in the seasoned meat, chopped tomatoes and green chiles, then fill with hot water or broth, leaving 1 inch of headspace. Wipe the rims and add lids and bands.
4. Pressure can
How I do it: quarts for 90 minutes.
The tested way: the USDA chili con carne recipe is tested in pints only, for 75 minutes, with the beans soaked and cooked first.
| Altitude | Weighted gauge | Dial gauge |
|---|---|---|
| 0–1,000 ft | 10 lb | 11 lb |
| 1,001–2,000 ft | 15 lb | 11 lb |
| 2,001–4,000 ft | 15 lb | 12 lb |
| 4,001–6,000 ft | 15 lb | 13 lb |
| 6,001–8,000 ft | 15 lb | 14 lb |
How to Serve It
Heat a jar in a pot until bubbling. If you want it thicker, stir in a spoonful of masa or cornmeal now, while it simmers. Top with cheese, onions and sour cream.
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More meals in a jar: ham and 15-bean soup and elk stew.
