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Hearty Beef Chili

Print Makes 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:

Directions:

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. 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.
  3. 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.
  4. 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. 

  5. 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.
  6. 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.

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