Canning Chili Con Carne

The first time I made Canning Chili Con Carne, I was an eager novice, ready to fill my pantry with hearty meals for the colder months. My love for chili runs deep, and the thought of having homemade jars perfectly lined up on my shelf was too appealing to resist. It’s more than just a meal; it’s a way to capture the essence of comfort food and share it with friends and family. The warm, spicy aroma fills the kitchen, wrapping around you like a cozy blanket. I can still remember the anticipation as I ladled the mixture into those sterilized jars, imagining all the delightful meals to come. Each jar is a promise of warmth and satisfaction on a chilly day, and nothing compares to the joy of eating something you’ve made with your own hands.

Main Ingredients for Canning Chili Con Carne

The ingredients for Canning Chili Con Carne are simple yet incredibly effective. Each one plays a vital role in creating a rich and hearty flavor. The combination of beans and ground beef gives it a robust base, while spices like chili powder and cumin add depth and warmth. Together, these ingredients create a meal that is not just filling but also deeply satisfying.

• 3 pounds dried kidney or pinto beans, soaked overnight then drained and rinsed – These legumes provide a hearty texture and are full of protein, making them essential to the chili’s body.
• 3 tablespoons oil – Used for sautéing the vegetables and beef, adding a rich flavor that ties the dish together.
• 3 pounds lean ground beef – The star protein of the dish, offering a meaty base that complements the beans perfectly.
• 3 large yellow onions, chopped – Onions add sweetness and depth, caramelizing beautifully when cooked.
• 6 cloves garlic, minced – Garlic infuses the chili with a fragrant aroma and enhances the overall flavor profile.
• 1/3 cup chili powder – This spice mix is crucial for that signature chili flavor, giving it warmth and a slight kick.
• 1 tablespoon sugar – Balances the acidity of the tomatoes and enhances the overall taste.
• 2 tablespoons salt – Essential for bringing out the flavors of the other ingredients.
• 2 tablespoons ground cumin – Adds an earthy, warm flavor that complements the chili powder beautifully.
• 3 tablespoons beef bouillon base – Enhances the beef flavor and adds depth to the broth.
• 1 teaspoon freshly ground black pepper – A finishing touch that adds just the right amount of spice.
• 1 tablespoon onion powder – Intensifies the onion flavor, making it richer.
• 1 1/2 teaspoons garlic powder – Boosts the garlic flavor for an even more aromatic experience.
• 6 (14.5 ounce) cans diced tomatoes – Adds acidity and moisture, creating a delicious sauce.
• 6 (14.5 ounce) cans tomato sauce – Provides a thick, flavorful base for the chili.
• 3 cups water – Used for the cooking process, helping to meld all the flavors together.

How to Assemble Canning Chili Con Carne

Making Canning Chili Con Carne is a delightful experience that fills your kitchen with warmth and savory aromas. It involves a series of straightforward steps that anyone can follow. Let’s dive into the process and create a delicious batch that you can enjoy now and later.

1. Start by placing the soaked and rinsed dried kidney or pinto beans in a large stock pot. Cover them with clean water and bring to a rapid boil. This step is crucial as it softens the beans and prepares them for the chili.
2. Once boiling, reduce the heat to medium and let the beans simmer for 30 minutes. During this time, keep an eye on them, making sure they’re tender but not falling apart. After they’ve cooked, drain and rinse the beans, then set them aside.
3. In a very large stock pot, preferably at least 12 quarts, heat the oil over medium-high heat. Once hot, add the lean ground beef and brown it until fully cooked. Make sure to break it apart as it cooks for an even texture.
4. Add the chopped onions and minced garlic to the pot. Cook this mixture until the onions are soft and translucent, about 6 to 8 minutes. Stir frequently to avoid burning. This combination is the aromatic foundation of your chili.
5. Once the onions and garlic are ready, drain off any excess fat. It’s important to remove as much grease as possible to ensure the jars seal properly during the canning process. Too much fat can interfere with the sealing.
6. Add in your seasonings: chili powder, sugar, salt, ground cumin, beef bouillon base, black pepper, onion powder, and garlic powder. Stir well to combine, letting them cook for about a minute until fragrant.
7. Now it’s time to add in the remaining ingredients: the diced tomatoes, tomato sauce, and water. Mix everything thoroughly and bring it to a boil. This allows all the flavors to meld beautifully together.
8. Once boiling, reduce the heat and let it simmer for about 5 minutes. This step helps the flavors deepen further as the chili thickens slightly.
9. Prepare your jars by sterilizing them thoroughly. Ladle the hot chili into the sterilized jars, leaving a one-inch headspace at the top. Using a funnel can help prevent spills, keeping the edges of the jar clean.
10. Use a wet paper towel or cloth dipped in vinegar to wipe the rims of each jar. This is a crucial step to ensure there’s no sauce or oil that could prevent a proper seal.
11. Gently tap the jars to remove any air bubbles. This avoids any unexpected leaks during the canning process. Place the lids on each jar, tightening them firmly but not excessively.
12. Follow the instructions for your pressure canner. For example, if you’re using a Presto 23 Quart Pressure Canner, bring 4 inches of water to a boil, place the jars inside, and let it vent for 10 minutes. After venting, place the weight cap on and process pint jars at 10 pounds for 75 minutes or quart jars for 90 minutes.
13. Once done, remove the pot from the heat and let it cool until the temperature drops to zero. Then, you can take out the jars and let them sit undisturbed for 24 hours. After cooling, store them in a cool, dark place. Your Canning Chili Con Carne will keep for at least a year, offering you warmth whenever you need it.

Ways to Customize

Customizing your Canning Chili Con Carne can take it to new heights! Here are some creative ways to make this dish your own:

• Add More Veggies: Consider incorporating diced bell peppers or zucchini for added nutrition and texture.
• Experiment with Beans: Try a mix of black beans, navy beans, or even chickpeas for a unique twist.
• Adjust Spiciness: Control the heat by adding chopped jalapeños or a dash of hot sauce. Start small to avoid overwhelming heat.
• Switch Up the Protein: If you prefer, substitute the beef with ground turkey or chicken for a lighter option.
• Top It Off: Garnish with fresh cilantro, avocado, or a dollop of sour cream when serving for an extra layer of flavor.
• Fresh Herbs: Stir in fresh herbs like parsley or basil just before serving to brighten the flavors.
• Cheesy Goodness: For cheese lovers, sprinkle shredded cheese on top right before serving for a delicious melty touch.

What Complements This Canning Chili Con Carne

Pairing your Canning Chili Con Carne with the right sides can elevate your meal. Here are some delicious options:

• Crusty Bread: Serve with warm, crusty bread or cornbread to soak up the flavorful chili. It’s a classic combination that never fails!
• Rice: A side of white or brown rice can help balance the richness of the chili, making it a hearty meal.
• Salad: A fresh green salad with a citrus vinaigrette adds a refreshing contrast to the savory chili.
• Tortilla Chips: Crunchy tortilla chips can be served alongside for a delightful texture contrast.
• Guacamole: Creamy guacamole provides a great balance to the spice of the chili, making every bite enjoyable.
• Mexican Street Corn: For a more festive touch, serve with Mexican street corn for a flavorful combination.
• Perfect for Gatherings: This chili is ideal for gatherings, potlucks, or game days, as it can be made in large batches and enjoyed by many!

FAQ

Conclusion

The Canning Chili Con Carne recipe is a true gem for anyone who loves the comforting taste of homemade chili. It wraps flavors of warmth and heartiness into every jar, making it a perfect choice for cold evenings or gatherings with family and friends. I encourage you to give this recipe a try; it’s simple, satisfying, and offers a delicious way to preserve the essence of a home-cooked meal. Enjoy the process and the joy of sharing your creation with others!

Canning Chili Con Carne

The ultimate comfort food, Canning Chili Con Carne delivers rich flavors and hearty goodness in every bite. Whether it's a chilly evening or a family gathering, this easy weeknight dinner is perfect for warming the soul. Capture the essence of homemade chili and preserve it for delicious meals all year round!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dinner

Cuisine American

Servings 88 servings

Calories 350 kcal

Equipment

• Chef's Knife
• Large Pot
• Saucepan
• Food Processor
• Cutting Board

Ingredients

  

• 3 pounds dried kidney or pinto beans 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
• 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

 

• Start by placing the soaked and rinsed dried kidney or pinto beans in a large stock pot. Cover them with clean water and bring to a rapid boil. This step is crucial as it softens the beans and prepares them for the chili.
• Once boiling, reduce the heat to medium and let the beans simmer for 30 minutes. During this time, keep an eye on them, making sure they’re tender but not falling apart. After they’ve cooked, drain and rinse the beans, then set them aside.
• In a very large stock pot, preferably at least 12 quarts, heat the oil over medium-high heat. Once hot, add the lean ground beef and brown it until fully cooked. Make sure to break it apart as it cooks for an even texture.
• Add the chopped onions and minced garlic to the pot. Cook this mixture until the onions are soft and translucent, about 6 to 8 minutes. Stir frequently to avoid burning. This combination is the aromatic foundation of your chili.
• Once the onions and garlic are ready, drain off any excess fat. It’s important to remove as much grease as possible to ensure the jars seal properly during the canning process. Too much fat can interfere with the sealing.
• Add in your seasonings: chili powder, sugar, salt, ground cumin, beef bouillon base, black pepper, onion powder, and garlic powder. Stir well to combine, letting them cook for about a minute until fragrant.
• Now it’s time to add in the remaining ingredients: the diced tomatoes, tomato sauce, and water. Mix everything thoroughly and bring it to a boil. This allows all the flavors to meld beautifully together.
• Once boiling, reduce the heat and let it simmer for about 5 minutes. This step helps the flavors deepen further as the chili thickens slightly.
• Prepare your jars by sterilizing them thoroughly. Ladle the hot chili into the sterilized jars, leaving a one-inch headspace at the top. Using a funnel can help prevent spills, keeping the edges of the jar clean.
• Use a wet paper towel or cloth dipped in vinegar to wipe the rims of each jar. This is a crucial step to ensure there’s no sauce or oil that could prevent a proper seal.
• Gently tap the jars to remove any air bubbles. This avoids any unexpected leaks during the canning process. Place the lids on each jar, tightening them firmly but not excessively.
• Follow the instructions for your pressure canner. For example, if you’re using a Presto 23 Quart Pressure Canner, bring 4 inches of water to a boil, place the jars inside, and let it vent for 10 minutes. After venting, place the weight cap on and process pint jars at 10 pounds for 75 minutes or quart jars for 90 minutes.
• Once done, remove the pot from the heat and let it cool until the temperature drops to zero. Then, you can take out the jars and let them sit undisturbed for 24 hours. After cooling, store them in a cool, dark place. Your Canning Chili Con Carne will keep for at least a year, offering you warmth whenever you need it.

Notes

There’s no need for fancy techniques; just enjoy the process. Your Canning Chili Con Carne is an all-time favorite that fosters togetherness and comfort. Perfect for chilly evenings or gatherings!

Keyword Recipe

Previous PostClementine Olive Oil Cake

Next Post Instant Pot Meatloaf Mashed Potatoes

Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.