Canning Chili for Winter
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For years, we’ve been canning this delicious chili recipe to stock our pantry shelves for winter. Here’s how I make it!
Chili for Canning
Ingredients
- 3 lbs ground beef
- 4 1/2 cups cooked beans we like black beans
- 1 large onion chopped
- 1 cup pepper chopped, we like a combo of bell pepper and green chilis
- 2 quarts diced tomatoes and their juices
- 1 tablespoon chili powder
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon black pepper
- 1 tablespoon oregano
- 2 tablespoons salt
- 2 tablespoons lime juice
Instructions
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Brown meat.
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Add onions and peppers to meat and continue to cook.
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Add in all other ingredients and heat through until simmering.
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Pack into clean pint jars leaving 1 inch headspace.
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Clean the rims of the jars with vinegar.
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Add the lids and the rings and tighten slightly.
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Follow the instructions on your pressure canner and bring up to pressure for your altitude.
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Process jars for 75 minutes under pressure.
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Wait until pressure has naturally released to remove jars.
Recipe Notes
If you have a second rack and can double stack these in your pressure canner and process and double batch at once.
More Canning Recipes:
- How to Can Tomato Juice
- Canning Tomato Soup to Savor All Winter Long
- Canning Potatoes
- Canning Peaches
- Canning Pears
- Canning Jalapeno Relish
Do you make homemade soups to can?
Merissa Alink
Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.