Canning: Homemade Chili
- Complexity: easy
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.
Step by Step Directions
*Note: You can use either store-bought chili seasoning mix or Homemade chili seasoning mix (Recipe included in files).
Wash 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.
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.