Canning Homemade Chili

Easy recipe for canning homemade chili.

This post may contain affiliate links.

Canning chili was a new adventure for me. My family is picky about their chili. Seriously, if your family doesn’t like your canned food better than what you can buy at the store, you may be wasting your time canning your own food, especially if it is your spouse who doesn’t like the canned food you’ve made!

When I am testing out canning recipes, my family HAS to like it, or I don’t bother making it again. Some recipes are definitely better than others, and chili recipes are no exception.

I’ve experimented with several different chili recipes, and this one was my family’s favorite. I was really surprised with how good it turned out, and my family LOVED it! Finally, the perfect chili recipe.

Chili Ingredients

3 c. dried pinto or kidney beans
5 tsp. salt
3 lb. ground beef
1 1/2 c. onions, chopped
1 c. bell peppers, chopped
1 tsp. black pepper
3 to 6 tbsp. chili seasoning mix*
8 c. tomatoes, chopped
4 c. tomato juice
1 (15 oz.) can tomato sauce

*Note: You can use either store-bought chili seasoning mix or my chili seasoning mix.

Wash beans and place them in a large pot. Cover them with water, at least 2 inches above beans, and then let the beans soak overnight.

[Quickstart method: Bring beans and water to a boil and turn off heat. Place lid on pan and let set for 1 hour before using.]

Rinse beans and replace with fresh water. Add 2 tsp. salt. Heat until simmering and cook for 30 minutes. Drain water from beans.

In a large skillet, brown hamburger, onions, and bell peppers. Place them in a large stock pot and add beans. Add tomatoes, tomato juice, tomato sauce, 3 tsp. salt, pepper, and chili seasoning mix. Simmer 5 minutes.

Canning Chili

Ladle hot mixture into sterilized canning jars, leaving 1 inch head space. Wipe rims of jars with a clean dish towel and place lids and rings on jars.

Process jars in pressure canner* at 11 pounds pressure for 75 minutes for pints and 90 minutes for quarts, then remove the jars from the canner and let cool until lids seal.

Yield: 6 quarts or 12 pints

* Note: This recipe has to be prepared with a pressure canner or it will not be safe to eat. If you don’t have a pressure canner, you can easily freeze it in these inexpensive freezer containers you can order from Amazon.

Did You Try this Recipe?

Tag @creativehomemaking on Instagram and hashtag it #creativehomemaking

Follow my Favorite Recipes and Canning and Preserving boards on Pinterest.

Canning homemade chili. Easy recipe for beginning canning.

Print Friendly, PDF & Email

4 Comments on "Canning Homemade Chili"


    1. Hi! You can’t can this recipe without a pressure canner, it would not be safe to eat. You could freeze it though, in freezer containers. They are very inexpensive on amazon. I’ll add a link to them in the recipe.

      Reply

    1. No, sorry, you would still need to use a pressure canner. You can’t process beans in a boiling water canner. They are a low acid food, just like meat.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *