Hearty Beef ChiliMakes about 3 (32 oz) quarts or 6 (16 oz) pints
Jars of homemade chili make wonderful last-minute meals when your day evaporates, leaving no time for cooking. Serve in bowls or spoon over cornbread, bean-filled tortillas or even toast.
NOTE: You must process at least 2 quarts or 4 pints in the same pressure canner at one time to ensure proper pressure and temperatures are reached for safe preserving.
Level of Ease:Advanced
Preserving Method:Pressure Canning
You Will Need:
- 4 lb boneless beef chuck
- 1/4 cup vegetable oil
- 3 cups diced onion (about 4 medium)
- 2 cloves garlic, minced
- 5 Tbsp chili powder
- 2 tsp cumin seed
- 2 tsp salt
- 1 tsp oregano
- 1/2 tsp pepper
- 1/2 tsp coriander
- 1/2 tsp crushed red pepper
- 6 cups undrained and diced canned tomatoes (about 4 14.5-oz cans)
- 3 Ball® (32 oz) quart or 6 Ball® (16 oz) pint glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars in simmering water
until ready for use. Do not boil. Wash lids in warm soapy water and set
- CUT meat into 1/2-inch cubes, removing excess fat. Lightly brown in hot oil. Add onions and garlic, cook until soft but not brown.
- ADD remaining spices and cook for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat and simmer for 45 to 60 minutes, stirring occasionally.
- LADLE hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar on rack in pressure canner containing 2 inches of simmering water. Repeat until all jars are filled.
- 2. PLACE lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place counter weight or pressure regulator on vent; bring pressure to 10 pounds (psi) for a weighted- gauge canner or 11 pounds (psi) for a dial-gauge canner.
- PROCESS pint jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes and quart jars for 1 hour and 30 minutes, adjusting for altitude. Remove jars and cool. Turn off heat; cool canner to zero pressure. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.