This delicious, homemade, hearty chili is a USDA recipe for home pressure canning.
We’ve added some suggested seasoning.
Jars of this chili make great take-to-work lunches any time of the year, but particularly in the winters .
With this chili on hand, you can whip up a batch of chili fries in no time flat!
This is great recipe, and hats off to whomever it was that developed it for the USDA.
- 1 The recipe
- 2 Home Canned Chili
- 3 Reference information
- 4 Recipe notes
- 5 Recipe source
- 6 Home-canned chili without beans
- 7 Other chili recipes for home canning
- 8 Nutrition information
- 9 Cooking with canning
- 10 History of this recipe
Jar size choices: Half-litre (1 US pint / 16 oz)
Processing method: Pressure canning only
Yield: 9 x half-litre (US pint) jars
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: Half-litres (pints) 75 minutes
Home Canned Chili
- 500 g kidney beans (dried. 3 cups / 17 oz)
- 1.5 kg ground beef (We used extra-lean. Regular is fine. 3 lbs)
- 200 g onion (chopped. Measured after chopping. 7 oz / 1 ½ cups)
- 150 g pepper (seeded, chopped. Sweet or hot or combo. 1 cup / 1 large)
- 2 litres crushed tomatoes (or canned whole tomatoes. 2 US quarts / 64 oz. Undrained.)
- 1 tablespoon chili powder
We added the following seasonings to boost depth of flavour; your call if you want to add some or any of these.
- 1 tablespoon garlic powder
- 1 tablespoon cumin (ground)
- 1 tablespoon ground black pepper
- 1 tablespoon oregano (dried)
- 2 tablespoons salt (OR non-bitter, non-clouding salt sub)
- 2 tablespoons cocoa powder (regular unsweetened)
- 2 tablespoons lime juice (fresh or bottled)
- Wash dried beans. Place in large pot, cover with about 5 to 10 cm (2 to 4 inches) of water, let stand overnight or 12 to 18 hours.
- Drain, discard soaking water.
- Put in large pot, cover with fresh water (optional: add a few bay leaves), bring to a boil, then lower to a simmer covered for 30 minutes.
- Meanwhile, combine ground beef, onion and pepper, and fry until beef is browned. Drain in a mesh strainer, colander or on paper towel to get excess grease off.
- Drain beans (tip: you can freeze the bean stock as a base for delicious soups).
- Return beans to their large pot, and add the beef mixture, the tomatoes, and all the flavourings. Stir, bring to a boil, then lower to simmer for 5 minutes to ensure all is heated through evenly.
- Pack into heated jars: either ¼ litre or ½ litre (½ US pint or 1 US pint), leaving 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: Process jars for 75 minutes .
See also: Dial-gauge pressures, if applicable for your canner.
To double the batch, you’ll want a pot to do the initial cooking in about the size of a 16 quart Presto. To triple, a cooking pot about the size of a 23 quart Presto. If you are quadrupling the batch, you’ll want 2 very large pots, about the size of 16 quart Prestos or larger.
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
For salt substitute, we have found Herbamare Sodium-Free to be a non-bitter, non-clouding product.
More information about Salt-Free Canning in general.
Click through if you’re interested in the debate about what constitutes chili con carne from a culinary, non-canning point of view : note that extreme purists insist the dish should have neither tomato nor bean in it.
What is the shelf life of home canned goods?
- Instead of dried kidney beans, you can use dried pinto beans, or a mixture of both. Or, instead of dried beans altogether, the University of Minnesota Extension says you can use 4 (15 oz / 450 ml) cans (drained) of already cooked beans. Schafer, William. University of Minnesota Cooperative Extension. In: Lewis, Sarah. Canning Soups and Sauces. UAF Cooperative Extension, Juneau District Sarah Lewis, Family and Community Development Faculty. November, 2014. Page 4.
- Instead of extra-lean ground beef, you can use any kind of ground beef. Nutritional values will change.
- Instead of beef, you may use venison, or a mixture of beef and venison, according to the University of Wisconsin Extension Service. Ingham, Barb, et all. Canning Meat, Wild Game, Poultry and Fish Safely. University of Wisconsin Extension Service. #B3345. 2002. Page 24. But the use of ground poultry in this recipe is sadly not supported— we asked.
- Instead of 1 ½ cups (200 g / 7 oz) of fresh onion, you could use 2 tablespoons of onion powder OR ⅓ cup (6 tablespoons / 40 g / 1.5 oz) of dried minced onion fully rehydrated.
- Note that they want you to discard the soaking water, and not use it to cook in.
- When you are boiling the beans, you want the beans to the point where they still have a bit of firmness in them, and you can slightly but not actually mash them against the roof of your mouth with your tongue.
- If you are starting with already cooked beans, such as ones from a tin, or ones you canned yourself, you want 1.2 kg ( 2 ½ lbs. / 6 cups) of already cooked beans.
- You don’t need to fully cook the beef in the frying pan; it will get cooked in canning. You’re just frying it enough so that it won’t clump in the jars, and, to develop some flavour.
- You are draining the excess grease off the ground beef because you don’t want it going rancid in the jar, or, interfering with your jar seal. You don’t have to get all fat off. We’re not talking about putting your cooked ground beef through the dishwasher here — just excess fat.
- Sometimes the chili can seem very dense, particularly if you used home canned crushed tomatoes that perhaps didn’t have a lot of juice on them. In those cases, you may find yourself wanting to add more crushed tomato, or tomato juice or tomato sauce — sometimes up to 1 litre (US quart / 32 oz.) even. It’s fine to do that because it reduces the density.
- We only use 1 tablespoon of chili powder but the original calls for 3 to 6 tablespoons. You can use that greater amount if you wish.
- Instead of or in addition to regular chili powder, you could try chipotle powder which adds smokey notes.
- If your fresh peppers include some or all hot peppers, then take the chili powder one tablespoon at a time; you may not want it all.
- The problem with relying on chili powder is that it can give your chili a flat dull “one-note taste”; that’s why we added the additional dry seasonings (yes, it’s safe to adjust the dry seasonings in canning recipes) to round out and brighten up the taste. The cocoa is a tip from a Mexican cooking class.
- It’s okay to use regular, fresh lemon or lime juice, instead of the bottled that canning recipes usually specify, because we added it and it’s just present for flavour, not safety. The purpose of the juice is that its acidity wakes up the flavour of beans.
- Don’t add any thickener; it could make the product unsafe.
- For the onion, you’ll want about 250 g (½ lb.) before peeling, chopping, etc.
- Half-litre (1 pint) jars are the largest jars you can use. And yes, the filled jars must be always pressure canned.
- You may wish to consider canning some in smaller half-pint (1 cup / 8 oz. / quarter-litre / 250 ml) jars for portion control, because by no means is this diet food. Use the same 75 minute processing time.
- Side note: the USDA guide spells this as Chile con Carne. The USDA-related book, So Easy To Preserve, and the National Center web site, correct the spelling to Chili con Carne (chile is a pepper; chili is the dish.) So if think you are seeing different spellings, you’re not losing your mind.
- For other recipes such as soup and baked beans, the USDA guide gives directions for an alternative quick soak of the beans. It’s not clear why they don’t here.
Chile con carne. United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 5-8.
- Spicing changes;
- Specified extra-lean ground beef, and no-salt added tomatoes.
Home-canned chili without beans
If you prefer to make a version of chili without beans (some chili fans will fight over whether beans should be present or not), see the Ball Blue Book (37th edition) page 105, Ball / Bernardin Complete (2015 edition) page 405, or the Bernardin Guide (2013 edition) page 97. All versions are similar, with the Bernardin Guide version calling for a bit less meat and a more complex spicing mixture of chili powder, cumin seed, oregano, coriander and crushed red pepper flakes. All versions give processing times for half-litre and litre (pint and quart) sized jars, suggesting that if you want to add beans, do so upon opening and serving.
Other chili recipes for home canning
Ball added two new chili recipes for pressure canning to its repertoire in its All New (2016) book:
- Chicken Chili Verde (page 274): Chunks of boneless chicken, white beans, and salsa verde (a green sauce based on tomatillos) with lime juice. For half-litre or litre (pint and quart) sized jars
- Beef Chipotle Chili (page 293): Chunks of stewing beef instead of ground beef, as well as beans (either kidney or black beans) and tomato. For half-litre (pint) sized jars only.
Tip: you may wish to consider canning some in smaller quarter-litre (250 ml / ½ US pint / 1 cup) jars for smaller portions. Use the same processing pressure and time as required for the larger jars.
Per 2 cups (half-litre / 1 US pint /16 oz):
- 556 calories, 1697 mg sodium
- Weight Watchers PointsPlus®: Per 2 cups (half-litre / US pint), 14 points.
- Weight Watchers Freestyle SmartPoints®: Per 2 cups (half-litre / US pint), 5 points.
Per 2 cups (half-litre / 1 US pint /16 oz):
- 556 calories, 147 mg sodium
- Weight Watchers PointsPlus®: Per 2 cups (half-litre / US pint), 14 points.
- Weight Watchers Freestyle SmartPoints®: Per 2 cups (half-litre / US pint), 5 points.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.
Cooking with canning
History of this recipe
The purpose of this section is to show how the chili recipes evolved over time to reflect both changing tastes and changing understanding of safety.
Do not use any recipes in any history section on this site; they may not reflect current scientific knowledge, policies, or practices. Only use current recipes from the most recent publications, as even important small details may have changed.
This is for intellectual learning purposes only.
Evolution of the USDA chili recipe
A version of this recipe seems to have first appeared in: Home Canning of Fruits, Vegetables and Meats (Farmers’ Bulletin 1762, Sept. 1936), page 35.
This early version wouldn’t appeal to today’s tastes: it based on the chili on a flour paste, and called for 1 cup (8 oz) of pure hot fat to be added (after first calling for lean meat.) The processing times seem extreme as well: 120 minutes for pints, 150 minutes for quarts, at 15 lbs pressure.
The next publication of this recipe (that we know of at time of this writing) was in the first ever USDA Complete Guide, in 1988. It was essentially completely rewritten. Tomatoes were added. The flour and the fat were dropped, along with support for 1 quart processing times. And, the spelling of the recipe was changed to what many would argue is incorrect, “chile con carne” (“chile” being the actual pepper, “chili” being the dish prepared with chiles.)
Evolution of the Ball chili recipe
Ball’s version, first introduced in 1936, had no beans in it right from the start. (Ball Blue Book T edition, 1936, page 30.) Note that like the USDA, it too called for added fat. Note their uncertainty about how cumin ought to be spelled in English, as well as the odd measurements of fifths of a cup.
In 1941, they increased the quantity of meat to 5 lbs, and, allowed for swapping the water out and replacing it with tomato: “Tomato puree may be substituted for all or part of the water.” (Ball Blue Book U edition, 1941, page 26.)
In 1953, they allowed the addition of some bean: “1 pound pinto beans, cooked almost tender, may be added just before canning.” (Ball Blue Book 26th edition, 1953, page 30.)
In 1963, a major revision happened to Ball’s chili recipe. Water was definitively replaced with tomato in the actual ingredient list, and beans were moved to be an “add when opening and serving” suggestion, as they still are with Ball’s Blue Book version today:
The 1963 version is the version still present in the Ball Blue Book (37th edition, 2014, page 105), which is the most current version as of 2017.
|↑1||Schafer, William. University of Minnesota Cooperative Extension. In: Lewis, Sarah. Canning Soups and Sauces. UAF Cooperative Extension, Juneau District Sarah Lewis, Family and Community Development Faculty. November, 2014. Page 4.|
|↑2||Ingham, Barb, et all. Canning Meat, Wild Game, Poultry and Fish Safely. University of Wisconsin Extension Service. #B3345. 2002. Page 24.|
Can I can this without beans and add the beans when heating. Not all of us like beans in our chili plus I have already canned some beans separately .
Had great grandma’s Chile recipe for 50 years thought it the best I ever had…. Till now!! Cocoa powder whoda thunk it? Fantastic thank you!!!
Can I add corn to this recipe?
Add corn upon opening the jar at time of use. (Of course, that will mean you are serving chili con corny :} :} )
The recipe comes the closest to what I have been looking for in a chili recipe. We are a plant-based family and I plan to use rehydrated and browned Butler Soy Curls in place of the beef.
This recipe is only tested for actual meat. If you use a plant-based analogue, you are on your own for safety as the heat penetration in that may be different and would need to be research-tested. Best to freeze instead.
Could I used half kidney and half black canned beans instead of pinto as long as the amount it the same? Or is pinto the only substitution?
Yes, any bean like you mention would have been fine.
I recently canned some chicken soup according to one of the ball recipe books. The instructions said 10 pounds of pressure but I adjusted for my elevation so I did 15 pounds of pressure at an hour and a half. When everything was done, I opened one of the jars and the soup smelled burned. If I try this chili recipe, do I do 15 pounds of pressure? My elevation is at 2500 feet. Thanks!
can I replace the dried beans for canned? and if so what do I need to change on the recipe?
William Schafer, University of Minnesota Cooperative Extension, says that instead of the dried beans, you may use 4 x (15 oz) cans (drained)
Very good! I’m canning more of this tomorrow. My family loves it.
Can I make this without meat? Can I just replace the meat with a different vegetable or beans?
It already has beans in it. Just leave the meat out. But don’t add extra beans or veg before canning to compensate for the meat left out. When you go to heat it up, doctor it up as you wish, maybe add some corn at time of use to make “chili con corny” :} :}
Tried this recipe… came out great and followed instructions to the TEE!
However it made 11 pints not 9!
Just an FYI !!
Mileage varies every single time with canning recipes, I swear sometimes it’s phase of the moon!
FYI. The reason to discard the original soaking water is to reduce the amount of a mild toxin found in dried beans especially kidney beans. This is primarily for cooking the beans by simmering for immediate consumption. The high heat from the pressure canning process will also destroy this toxin but discarding the initial soak water will get rid of any dirt, dust, or other impurites.
I used 2# of beef since we are not meat eaters. Chili seems very thick. Could I have added water to the recipe?
Could I have added sugar or baking soda to cut the acid before canning?
In pressure canning, it’s always safe to lower the density on the mixture of food in jars, and adding water (or something similar in density, such as tomato juice) would lower the density, and so that would be safe.
It’s fine to add sugar or an alternative sweetener; in this recipe, it would be a seasoning and it’s fine to adjust dry seasonings in canning recipes.
I’d be leery about the baking soda. While in theory it would react with acid to neutralize acid, it’d be hard to know exactly how much is needed to react like for like, and you wouldn’t want unreacted baking soda left in what you are eating because of the soapy or bitter taste. Plus, baking soda is going to release gas. A molecule of baking soda is converted in the course of cooking to a molecule of carbon dioxide gas on a 1-to-1 ratio. 1 teaspoon of baking soda is capable of producing about 1.3 litres volume of carbon dioxide. You might end up with exploding jars! See: https://www.cooksinfo.com/baking-soda
I’d like to add celery & garlic.
How about some garlic powder, and some celery salt or celery powder?
Can I make this recipe with Passata instead of crushed tomatoes, or alternatively, can I pass the crushed tomatoes through a food mill first to remove the seeds? (I can’t eat tomato seeds because of diverticulitis.)
Yes, you could do either. We frequently add passata or tomato juice to the recipe to make it less thick just out of personal preference. It’s fine to lower the density in pressure canning recipes by adding thin liquids.
This is a great recipe,
It’s a big hit in my family. I made a double batch and will be making another in smaller jars for grab and go lunches for my husband.
I see these recipes with beef and sometimes with wild meat. And pinto or kidney beans.
Then I see other recipes with chicken and maybe black beans.
Do you think ground turkey and black beans would be okay? We prefer the turkey (less fat) and black beans in our chili. I am hoping to can it in the canner I got for Christmas last year.
Hi Cindy, I can tell you that home canning ground poultry is explicitly recommended against at this time, as there’s been no funding to test the processing times required. https://www.healthycanning.com/home-canning-ground-poultry/
I don’t see a safety issue with any type of normal dried bean being used, whether it be pinto, kidney, navy, black, chickpea, etc, provided that you follow the hydration procedures in the recipe. If you want a second opinion about the bean question, ask one of these groups: https://www.healthycanning.com/master-food-preserver-help-groups/ If you do hear that they think there’s a possible issue with black beans, I’d be interested to hear.
Here’s a green chili recipe that uses chunks of chicken, and white kidney beans: https://www.healthycanning.com/chicken-chili-verde/
I’m wondering if the chili needs to be heated for the 10 minute minimum as with other home canned foods to prevent botulism.
If you have followed the recipe, then there is no need to boil it for 10 minutes. The boiling is only for dubious home-canned foods, and even then, it’s still no guarantee of safety. Nothing can replace using a tested recipe in the first place, as this one is. See a discussion of the boiling question here:
In the end 3 out of 20 jars do not have firm lids. Do you think they are sealed?
Remove the canning rings, and gently attempt to lift the jars by the actual lids. If the lids come off, then you have no seal. Or if the lid didn’t pucker down, you have a weak seal which has a high probability of failing on the shelf. Refrigerate those, and use eat within 3 to 5 days, or freeze the contents in plastic tubs.
In fact, remove the canning rings from all the jars, and test the seals. This is best practice, don’t trust what they look like. Wash the jars on ones that have sealed properly, and then let them dry, then label with product name and date, leave the canning rings off, and store jars on pantry shelf.
The chili can be a bit greasy, even with extra-lean meat, so instead of just the 1 inch headspace, you might want in the future to try leaving something like 1 1/8th inch or 1 1/4 inch.
When you refer to the lid puckering down, do you mean the entire lid or just that central dot. I dind sometimes the entire lid is concave while other time I can see a distinct concave navel.
Happy Sunday Randal,
I finished processing one batch of 20’pintnsize jars of the chili last night. I am not pleased with the result. ( The taste is magnificent somthat is not the issue here.)
I went to sleep wbout 1/2 hour after the processing was finished. I only heard wbout 5 pings. Others may have occurred afterwards but it certainly was not the 10 minutes or so that I am used to. I read somewhere that because the chili is very dense that it could take up to 24 hours. True?
If the chili is too thick in your opinion, can I add some water to thin it out? I did read in the recipe that one can use tomato juice. Not going to happen. I live in the country, don’t drive and my hubby is not here.
Only about 1/2 of the chili jars have sucked in at this point. The rest are still floppy. Is there still a chance they will suction in and pop.
Is the popping/ping sound essential? When one is processing 20-40 jars at a time how does one keep track of pings? IT can’t possibly be expected that one sits there counting for hours…while busy with other things.) Is there another way to judge?
I had a problem eith siphoning…the same problem as I had with the beef stew. With the stew it happened after processing over the next day or so. Again, I don’t recall hearing a lot of pings.
The lid on the beed stew is extremely secure and the entire thing is indented. However Imdon’t see the centre circle either pushed up,or down. It is the entire lid that is sucked in.
I have one 23 quart pot of chili still to process. It is sitting in the fridge at this time, waiting for your reply so that I don’t make any errors.
I did water bath canning for 40 years and never thought twice about problems. This pressure canning is adding massive headaches to my life. I am terrified of botulism and am following instructions, as far as I can tell, to the tee. I weigh the ingredients. I leave the one inch head space. I de-bubble. I wipe the rim with vinegar. I tighten to finger tip which I was told means turn to 12’o’clock and then back turn to 10 o’clock.
The only thing I am doing that may affect things is that I will bring a pot of water to the boil. Let it cool to warm and then put the lids in. I never put them in boiling water.
I would very much appreciate your assistance.I cannot move ahead in the kitchen at this point and we are having company at noon. I need the stove back!!!
Oh yes, I forgot to mention that as your mentioned in your last email, I did bring the chili up to piping hot before filling the jars and the jars were warm (not hot) from the dishwasher.Naturally the chili cools while onemis in the process of filling the jars. Is it expected that one reheats it a,couple of times during the filling?
Sorry to bother you on a Sunday.
I wouldn’t worry about the chili being too dense if you followed the recipe exactly. It can appear to be dense at times. Checking your jars for a seal every 10 minutes is like weighing yourself every hour when you start a diet: you’ll drive yourself mad. Let the jars sit for 12 to 24 hours, and the ones that are gonna seal, will seal, and the ones that aren’t gonna seal, won’t. Watching them won’t change the outcome.
“I had a problem eith siphoning…” Don’t bring your canner up to speed so fast. Slow down and that will fix most siphoning issues.
“. However Imdon’t see the centre circle either pushed up,or down. It is the entire lid that is sucked in.” Yep. But really, the real gauge is the lift test. You will remove the canning rings (wash them and put them away, their job is done), and attempt to carefully lift the jars by the lid. If you can, the jar is sealed.
“The only thing I am doing that may affect things is that I will bring a pot of water to the boil. Let it cool to warm and then put the lids in. I never put them in boiling water.” There is no need to warm lids anymore. You might as well whistle Dixie for all the benefit it adds :} https://www.healthycanning.com/sterilizing-canning-lids-jars/
” Is it expected that one reheats it a,couple of times during the filling?” As long as it is still reasonably hot when it goes into the jars, you are good. If you’re in doubt, you can always put in a large jug (such as those big 8 cup measuring jugs) and zap in microwave.
“This pressure canning is adding massive headaches to my life.” Yes, for sure, the first couple times there are so many variables to worry about, as you work through them for the first time. We all go through that.
Can I make this with diced tomatoes in juice? I originally was foingmto make the one in the Ball book, hence the diced. Also, I don’t have any kidney beans so I was foingmto do the rest of the recipe ronight and romorrow cook and add the beans and then process. Will that work?
Hi Florence, the diced tomato will work fine. Yes, you could cook part of the recipe, refrigerate, then the next day add the beans and heat it all up. Just make sure that before you being putting the chili in jars, that it is as piping hot as it would have been had you done it all at once. The processing times would have been based on hot (temperature-wise) chili going into the jars. Processing times and directions of course remain the same.
Thanks so much Randal.
Hi I was wondering why the carbs are so high in this recipe? I have a diabetic in my house so I’m very cautious about sugars and carbs.
75% of the carbs in the recipe come from the beans. The rest come mostly from natural sugars in the tomato and onion. You could always leave the beans out. Or, try the sloppy joes instead. https://www.healthycanning.com/home-canned-sloppy-joes/ We tend to eat more of the sloppy joes as they are better in ww points (owing to the lower carbs.)
Would it be safe to add some red wine?
Yes. It’s fine to lower the density in pressure canning recipes by adding thin liquids.
Looking for ways to reduce the calorie count on this recipe. How is it so high? Looking at the recipe I can’t pinpoint what could bring it to over 550 calories for 1/2 pint. It looks like small red beans have less than half the calories of an equal portion of kidney beans. I actually prefer red beans over kidney beans so couldn’t they be swapped? Any ideas?
It’s the beans. Lately, we’ve taking to canning it without the beans to reduce the calories, as the beans push the Weight Watcher points quite high. What variety of bean do you mean by small red beans? Adzuki beans?
The calorie count is for a pint, not a half pint.
Curious why this recipe can’t be canned in quart jars.
The creators of this recipe, for whatever reason, did not develop a tested time for quart / litre jars.
Hi there – quick question. My family does not like many “pieces of meat” in their chili. I usually run about half of the beans and 3/4 of the meat through my blender to puree it and make a thick, smooth base when making it fresh. Would that increase the density of this recipe too much to pressure can safely (vs leaving meet and beans whole)?
Hi Misty, I don’t feel qualified to answer that. I’d check with your local extension agent or the National Center on that one, though I suspect, as you probably do, that the answer is going to be no.
Better to use your blender treatment just prior to serving. Thickening prior to canning can be unsafe. This is why USDA does not recommend canning pureed pumpkin but canning in chunks is fine. The thickness of purees can inhibit heat penetration during processing of non acid foods.
I made this chili yesterday and canned a batch for quick meals on the run. It was a delicious and easy recipe!
There was a comment that the excess fat should be drained off the meat so it doesn’t go rancid or wreck the jar seal. It wouldn’t go rancid in a sealed jar, if it would the rest of the food would spoil as well as rancidity is an oxidative process. If you get air in your jar it all goes bad.
In addition, you could wipe the mouth of the jar with vinegar before sealing if you are worried about a fat film.
If you are using organic meat I would keep all the fat in. There is an epidemic of obesity due to low fat hi carb diets, the worst being wheat and white sugar. Keep the fat skip the bread. Fat is fuel that keeps you satisfied so you won’t be reaching for sweets and junk food.
Hi Y, the USDA directions are to “drain off fat.” Knowing that the only way people would ever get all fat off their fried ground beef, even if using Extra-Lean, would be to put it through the dishwasher practically, we moderated the direction to “excess fat” as we think that’s what they probably mean.
Is it okay to make this with ground moose or deer meat?
According to the University of Wisconsin Extension Service, instead of beef, you may use venison, or a mixture of beef and venison. I’ve added a note to that effect for others who might want to know the same.
Yes. You can.
What is the reason for not doing quart size jars? with a large family, that’s a lot of little jars to open…
Way back in the 1930s, for a different version of Chili con Carne based on a flour paste and liquid fat, the USDA did have quart sizes, but in 1988, that recipe was completely rewritten (thankfully), and support for quarts dropped at the same time. https://www.healthycanning.com/home-canned-chili/#history-of-this-recipe . We don’t know why support for quarts for the new recipe was not tested, but it was: perhaps lack of funding at the time to do the additional testing.
If you want to make quart (litre) size jars of home canned chili, look into the Ball / Bernardin versions: they have you add the beans after opening the jars when you go to serve it, though. Ball does have a new chicken chili in green sauce that you can can in quarts. For information on all, see here: https://www.healthycanning.com/home-canned-chili/#recipe-source
But if you want a chili that has all 3 main ingredients in it, in the jar, tomato, meat and bean, then you are looking at the USDA version, which currently only has pint (1/2 litre) processing times available.
Hope that helps.
Can you use store bought tinned diced tomatoes in this recipe ?
Yes, you may.
Love it! Was going to open a jar tonight for the chili fries recipe…but first run seems to have disappeared. I know several of the kiddos grabbed a jar for lunch…then there was a cold, rainy evening they were on their own for supper. I can guess what they had!
I find I have always have to do a double batch (fits nicely in a 23 quart pressure canner), if I am to have any hope of a jar for my own lunch sometime. I grab the ground beef as it goes on manager’s markdown special (you know, the “enjoy tonight or freeze” stickers, 50% off ), then freeze it till I have enough for a chili run. My only question is, whenever did the red kidney beans get to be so expensive?
I DID do a double batch, Lol. I do the same on meat. Buy it on sale. I’m getting 80/20 or 85/15 for under $3 per pound (NC price). I buy dry beans, dry beans are still a better price than canned, about $1 per pound. Still have tons of those I need to get canned. In the meantime, I don’t mind re-hydrating some for this recipe for sure! And I’m happy to know my kiddos are eating a hearty meal.
Whoops, that was a double batch eh, LOL! Agreed, it’s really healthy “fast” food that they are grabbing off the shelves, so it’s win, win!
How is that chili lasting; have you had to do another batch yet? :}
Currently none on the shelf. Waiting on ground meat sale. My next double batch will probably last a bit longer since temps are coming up here. It seems to be the chosen food on cooler days.
I see that ground cocoa is added. Is it for color or taste? Thank you.