Pressure canned chili is a fantastic way to preserve a hearty, flavorful meal that’s ready whenever you need it. This homemade chili recipe blends classic ingredients and spices, then uses safe pressure canning methods to ensure long-term storage without sacrificing taste or texture. Ideal for busy weeknights, camping trips, or emergency food supplies, this recipe balances convenience with wholesome homemade goodness.
Ingredients
- 2 pounds lean ground beef (or ground turkey for a lighter option)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup water or low-sodium beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
Instructions
- Prepare your pressure canner and jars: Sterilize 7 pint (16 oz) canning jars and lids by washing them in hot soapy water and keeping them warm until ready to use. Fill your pressure canner with 2-3 inches of water as per manufacturer instructions.
- Cook the chili base: In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Brown the meat: Add ground beef to the pot, breaking it up with a spoon. Cook until no longer pink, about 8-10 minutes. Drain excess fat if necessary to reduce grease.
- Add spices and tomato paste: Stir in chili powder, cumin, paprika, cayenne, oregano, salt, and black pepper. Cook spices with meat for 1-2 minutes to bloom their flavors. Then add tomato paste and stir well to combine.
- Add beans, tomatoes, and broth: Pour in diced tomatoes with their juice, drained kidney and pinto beans, and 1 cup water or beef broth. Stir everything together and bring to a simmer.
- Simmer the chili: Reduce heat to low and let the chili simmer gently for 20-30 minutes, stirring occasionally. This melds flavors and thickens the mixture slightly. Avoid over-thickening as you want it to pack well in jars.
- Fill jars for canning: Ladle the hot chili into warm sterilized jars, leaving 1 inch of headspace at the top. Remove air bubbles by running a non-metallic spatula around the inside edges of the jar. Wipe rims clean to ensure a good seal.
- Seal jars: Place prepared lids on jars and screw on rings fingertip-tight to prevent leaks but allow air to escape during processing.
- Pressure can the chili: Load jars into the pressure canner using the rack. Lock the lid and vent steam for 10 minutes to purge air. Then process at 10 pounds pressure (adjust for altitude) for 75 minutes for pints. Follow your pressure canner’s manual carefully.
- Cool and store: When processing time is complete, turn off heat and let pressure drop naturally before opening the canner. Remove jars carefully and place them on a towel or cooling rack undisturbed for 12-24 hours. Check seals once cooled; lids should not flex up and down.
Tips
- Meat substitutes: Use ground turkey, chicken, or even a plant-based ground meat alternative, but note that processing times remain the same to ensure safety.
- Beans: Use canned beans rather than dried beans to ensure proper texture and safe processing times. Do not add extra beans after canning, as they may alter acidity and safety.
- Salt and seasoning: Adjust salt and spice levels before canning but avoid fresh herbs or dairy additions, which do not preserve well in canning.
- Common mistakes: Never reduce the processing time or pressure; chili contains low-acid ingredients requiring full pressure canning to prevent botulism risk.
Serving Suggestions
Once opened, canned chili can be served as a main dish with shredded cheese, sour cream, and chopped green onions on top. It’s perfect over rice, baked potatoes, or even as a filling for chili dogs and tacos. For a smoky twist, add a splash of hot sauce or a dash of smoked paprika when reheating.
Variations
You can customize this chili recipe by swapping out meats or beans to suit your taste. For instance, add diced bell peppers or corn for extra texture and sweetness. For a spicier chili, increase cayenne or add chopped jalapeños. Vegetarians can omit meat entirely and add extra beans and vegetables, but remember to follow safe canning guidelines for low-acid foods.
Storage and Reheating
Properly canned chili stored in a cool, dark place will last up to 1 year without loss of quality. Always check for seal integrity and signs of spoilage before use. Once opened, refrigerate leftovers and consume within 3-4 days. To reheat, warm chili in a saucepan over medium heat until hot throughout, or microwave in a microwave-safe container, stirring occasionally.
Frequently Asked Questions
Can I use dried beans instead of canned beans?
For pressure canning chili, it’s safest to use canned beans that have already been cooked. Dried beans require longer cooking times and may not reach the proper temperature inside the jar during processing, risking unsafe preservation. If you prefer dried beans, cook them fully before adding to the chili, then follow the recipe as usual.
Why do I need to pressure can chili instead of water bath canning?
Chili contains low-acid ingredients like meat and beans, which can harbor Clostridium botulinum spores. These spores are not destroyed by boiling water bath canning. Pressure canning reaches higher temperatures (240–250°F) necessary to kill these spores, making it the only safe method for preserving chili long-term.
Can I add dairy or fresh herbs before canning?
Dairy products (cheese, sour cream) and fresh herbs do not preserve well during canning and can cause spoilage or texture changes. Add these after opening your canned chili to maintain flavor and safety.
How do I know if my canned chili jar sealed properly?
After cooling 12-24 hours, the lid should be concave and not flex up or down when pressed. If the lid pops or moves, the jar did not seal properly and should be refrigerated and consumed within a few days or reprocessed with a new lid.
Can I double this recipe for larger batches?
Yes, you can double or triple the chili recipe, but process jars in batches according to your pressure canner’s capacity. Maintain the same processing times and pressures regardless of batch size to ensure safety.
What adjustments should I make for high-altitude canning?
At altitudes above 1,000 feet, increase the pressure setting on your pressure canner (e.g., from 10 to 15 pounds) as recommended by USDA guidelines. This compensates for lower boiling temperatures and ensures proper sterilization. Always consult your canner’s manual or official altitude adjustment charts.
By following this recipe and canning method, you’ll have delicious, ready-to-eat chili that’s safe and convenient to enjoy anytime. Homemade pressure canned chili is a smart way to stock your pantry with satisfying meals made from scratch.
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