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!
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!