Chili with Meat (Canning)
When you’re ready to serve this as a meal, add cooked pinto or kidney beans and heat through.
INGREDIENTS | MAKES 6 QUARTS
- 10 pounds ground beef
- 3 cloves garlic, minced
- 4 cups chopped onions
- 1 tablespoon olive oil
- 4 quarts canned chopped tomatoes, with juice
- ½ cup chili powder
- 1 teaspoon cumin seed
- 2 jalapeño peppers, seeded and minced
- 2 teaspoons oregano
- 4 teaspoons honey
- 2 teaspoons onion powder
- 1 teaspoon coarse-ground black pepper
In a large stockpot, sauté ground beef, garlic, and chopped onions in olive oil until meat is browned. Drain excess fat; return to stockpot.
Add remaining ingredients; simmer 20 minutes.
Ladle into sterilized jars, leaving 1" headspace. Wipe rims; cap and seal.
Process in pressure-canner pints 1 hour and 15 minutes and quarts 1 hour and 30 minutes.
Ground Meat Basics
To safely can ground meat, you can season it and sauté loosely or shape it and sauté before layering it into jars. In both instances, the meat should be drained afterward, placed hot into jars, covered with a matching broth leaving 1" headspace, and processed at 11 pounds pressure for 75 minutes for pints and 90 minutes for quarts.