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Canning: Homemade Chili

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  • Complexity: easy
Canning:  Homemade Chili

I’ve experimented with several different chili recipes, and this one was my family’s favorite. I was really surprised at how good it turned out, and my family LOVED it! Finally, the perfect chili recipe.


  • 3 c. dried pinto or kidney beans
  • 5 tsp. salt
  • 3 lb. ground beef
  • 1 1/2 c. onions, chopped
  • 1 c. bell peppers, chopped
  • 1 tsp. black pepper
  • 3 to 6 tbsp. chili seasoning mix*
  • 8 c. tomatoes, chopped
  • 4 c. tomato juice
  • 1 (15 oz.) can tomato sauce
  • Step by Step Directions


      *Note: You can use either store-bought chili seasoning mix or Homemade chili seasoning mix (Recipe included in files).

      HCbeanspotWash beans and place them in a large pot. Cover them with water, at least 2 inches above beans, and then let the beans soak overnight.

      [Quick start method: Bring beans and water to a boil and turn off heat. Place lid on the pan and let sit for 1 hour before using.]

      Rinse beans and replace with fresh water. Add 2 tsp. salt. Heat until simmering and cook for 30 minutes. Drain water from beans.

      In a large skillet, brown hamburger, onions, and bell peppers. Place them in a large stockpot and add beans.  Add tomatoes, tomato juice, tomato sauce, 3 tsp. salt, pepper, and chili seasoning mix. Simmer 5 minutes.

    2. HCjarspotCANNING CHILI:

      Ladle hot mixture into sterilized canning jars, leaving 1-inch headspace. Wipe rims of jars with a clean dish towel and place lids and rings on jars.

      Process jars in pressure canner* at 11 pounds pressure for 75 minutes for pints and 90 minutes for quarts, then remove the jars from the canner and let cool until lids seal.

      Yield: 6 quarts or 12 pints

      * Note: This recipe must be prepared with a pressure canner or it will not be safe to eat. If you don’t have a pressure canner, you can easily freeze it in inexpensive freezer containers or Ziploc bags.

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