Chile Con Carne Canning
Preserve the bold, comforting flavors of homemade chili with this ultimate guide to Chile Con Carne Canning! Packed with seasoned ground beef, vibrant green bell peppers, rich tomatoes, and a tantalizing blend of spices like chili powder, cumin, and paprika, this make-ahead recipe ensures you’ll always have a hearty, homemade meal ready to go. Whether you're new to pressure canning or a seasoned pro, this step-by-step process includes expert tips for achieving perfectly sealed jars that store beautifully for up to 18 months. Customize the spice level with cayenne pepper, and for serving, consider adding freshly cooked kidney beans for a complete meal. Perfect for meal prep, emergencies, or gifting, this canned chili is a delicious and practical pantry staple!
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Recipe Information
Ingredients
- 3 pounds Ground beef
- 2 cups Onion, diced
- 4 cloves Garlic, minced
- 6 cups Tomatoes, peeled and chopped
- 12 ounces Tomato paste
- 3 cups Beef broth
- 2 large Green bell peppers, diced
- 4 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Paprika
- 0.5 teaspoons Cayenne pepper (optional, for heat)
- 4 cups Cooked kidney beans (optional, not for canning)
Instructions
In a large, heavy-bottomed pot, brown the ground beef over medium heat, breaking it into small crumbles. Drain any excess fat and set the beef aside.
In the same pot, sauté the diced onions and minced garlic until soft and fragrant, about 5 minutes.
Add the browned beef back into the pot, along with the chopped tomatoes, tomato paste, and beef broth. Stir to combine.
Stir in the green bell peppers, chili powder, ground cumin, salt, paprika, and cayenne pepper (if using). Mix well.
Bring the mixture to a gentle simmer, cover, and let it cook on low heat for about 60 minutes, stirring occasionally to prevent sticking.
Skim off any excess fat from the surface and adjust seasoning as needed. At this stage, the chili should be thick and flavorful.
While the chili is cooking, prepare your canning jars (pint- or quart-sized) by washing them thoroughly with hot, soapy water. Rinse well and keep warm.
Fill a pressure canner with water as per the manufacturer's instructions and begin heating it on the stove.
Ladle the hot chili into clean, warm jars, leaving 1 inch of headspace at the top of each jar.
Remove any air bubbles by running a plastic or wooden utensil around the inside edge of the jars. Wipe the rims clean with a damp cloth.
Place sterilized lids on the jars and fix them with metal screw bands, tightening them to fingertip-tightness.
Process the jars in a pressure canner at 10 pounds of pressure (adjust for altitude, if needed) for 75 minutes for pint jars or 90 minutes for quart jars.
Once processing is complete, turn off the heat and let the pressure canner cool naturally. Do not attempt to open it until the pressure gauge reads zero.
Carefully remove the jars from the canner and place them on a towel-lined countertop to cool for 24 hours. Check that the lids have sealed properly (they should not flex when pressed).
Label the jars with the date and store them in a cool, dark place. Consume within 12-18 months for the best quality.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 11.2 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
