Easy Layered Chili Recipe for Canning (2024)

Chili just out of pressure canner - yrcg

My family loves chili all thru the year. When it is starting to be fall weatheror when it is cold outside I like making the big pots of chili. Other times during the year we like our hotdogs with chili and sauerkraut or chili and cheese or just plain chili. When we want chili dogs I don’t want to make a big stock pot full of chili.

Last yearI got to searching thru the cooking and canning blogs I come across and always save in my favorites and many times follow, when last year I found “Cyn” andher blog http://CreativeCanning.blogspot.comand she adapted a recipe from the internet for a multi-layered chili back in April 2009. This recipe was great as you can make as many jars of chili as you like or need and you actually use dry beans!

Do you see a pattern with the great recipes I find, you really have to read thru these talented ladies blogs but the searches are great treasure troves of recipes that I just love to try andif my family likes the final product they get added to my ever-expandingcookbook on my counter! The canning recipes are always helpful with my new-foundaddiction to canning and I like trying tomake more and more items for my pantry instead of buying from the store. Have you tried the store-bought canned chili lately? Yuck, nothing like homemade.

Now about this recipe, the Creative Canning blog recipe is for 1 quart size jars, but since I use this chilifor hotdogs and also for ” FritoPie”, you know where you put Fritosin a bowl top with chili, cheese, jalapeno peppers and sour cream, I have adapted this recipe to pint size jars. My familythinks thischili is the best tasting chili ever forhotdogs. The ingredients seem like the chili wouldbe too spicy but it isn’t. It is just perfect.

Layered Chili Recipe for Canning

Recipe adapted from Creative Canning

First thing, get the pressure canner set up on the stove and ready for the jars. Next get a large kettle or pot of non-chlorinated water ( I used bottled water) heat to boiling. You will need the waterlater. Decide how many jars you want to can up, my canner fits7 wide mouth pint jars at a time so I always make a full canner. Have the lids and rings ready in a small pot of boiling water.

In each clean pint size jar you layer the ingredients intoeach jarin the order given. You don’t have to mix anything up before putting in the jar as the actual canning process in the pressure canner will do all the work for you, isn’t that great.

For each pint jar:

  • 1/4 cup dry pinto beans or any dry beans that you prefer ( rinsed well before hand )
  • 2/3 cup ground beef – already cooked, crumbled and drained
  • 1/4 cup chopped tomatoes – I used canned chopped tomatoes
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped green chilis –these are in the mexican sectionofyour store
  • 1 tablespoon plus 1/2 teaspoon tomato sauce
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt – I used kosher salt
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • dash of black pepper
  • hot water – non chlorinated

Once the jars are layered with the ingredients fill the jars with the hot water to the 1-inch fill line. Remove air bubbles and top off the jars to be sure liquid is at 1-inch. Place lid and ring on jar and place in the canner. Continue until all jars are in canner.

Side note after making this recipe many times, I do this in an assembly line system. Placing the dry pinto beans that have been rinsed very well into each jar, then I put the cooked ground beef into each of the jars, then proceed thru the list until all the jars have the ingredients. This way I am sure all of the jars got the same amountof each item and I don’t miss any and when they are done eachjar will taste the same. Then fill all the jars with the hot water, place on lids and rings.

Dried beans, ground chuck, onions - yrcg

Green chilis, tomatoes and tomato sauce layers - yrcg

Spices layered into jars - yrcg

Jars being filled with boiling water to fill line - yrcg

Once all of the jars are in theprepared canned, process the jars for 90 minutes at 11 pounds pressure, or for whatever pressure you need for your altitude. You can check in the BlueBall Book for their canned chilias a guideline for higher altitudes.

Once the time is complete and your canner cools and pressure goes back to zero you can remove the jars and set them in a draft free place on your counter for 24 hours. After the 24 hours, check to be sure each of the jars sealed. Any unsealed jars should be refrigerated and used as soon as possible. The sealed jars can then be washed, labeled and placed into your pantry.

If you want to make quart size jars of this chili you just double all the ingredients measurements noted above for each jar. I hope everyone enjoys this chili as much as my family does and when you have a spare moment gone on over to Cyn’sblog at Creative Canning for some greatcanning recipes. I would show you some of the chili on a hotdog, but the jars all sealed and so they are now cooling on my counter until tomorrow evening. Until next time here’s sending a “yellowrock” from me to you.

Easy Layered Chili Recipe for Canning (2024)

FAQs

Can homemade chili be canned? ›

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 .

What can you add to canned chili to make it taste better? ›

Freshen up the flavors of your canned chili by adding vegetables like garlic, corn, mushrooms, tomatoes, zucchini, bell peppers, spinach, or even diced sweet potatoes. You can use either fresh or canned vegetables, depending on your preference.

How long to can chili in a water bath? ›

Fill each jar to 1/2 inch headspace. Wipe the rim of jar with a clean cloth and put lids on finger tight. Process jars in a boiling water bath for about 25-30 minutes. Remove from canner when done and let cool for 24 hours or until sealed.

Can you put chili in mason jars? ›

Place 6 clean 500 ml or 3 clean 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Ladle chili into a hot jar to within 1 inch (2.5 cm) of top rim (headspace).

What is the shelf life of home canned chili? ›

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.

Can I eat chili straight from the can? ›

HORMEL® chili is fully cooked and ready to eat.

Can you let chili simmer all day? ›

If you have time to make it the day before or early in the day and can let it simmer all day, your chili will go from good to AMAZING. Simmering all day allows the meat, beans, and onions to soften and the flavors to meld together. There's just no substitution for chili that is cooked low and slow all day!

Can you let chili sit overnight? ›

To ensure food safety, it is generally recommended to follow the "2-hour rule" for perishable foods. If chili has been left out for more than 2 hours at room temperature, it is advisable to discard it to avoid the risk of foodborne illness.

When making chili do you drain the meat? ›

The beef will release a lot of fat and liquid — do not drain it; you'll skim the fat off at the end. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using). Cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.

Do jars have to be hot when canning? ›

Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling (see tip at bottom). TIP: It is not necessary to purchase special cookware for water bath canning. A large, deep saucepot equipped with a lid and a rack works well.

What foods can be canned in mason jars? ›

Filters
  • Jams & Jellies.
  • Sauces.
  • Salsas & Chutneys.
  • Tomatoes.
  • Fruits & Vegetables.
  • Soups & Stews.
  • Fermentation.
  • Drinks.

Can you use a pickle jar instead of a Mason jar? ›

Grocery store jars that once held spaghetti sauce, pickles and other foods should not be reused for home canning. The glass is usually not as thick and this makes them more likely to shatter or explode when heated.

Can you can homemade chili without a pressure cooker? ›

Canning your own chili has never been easier, you don't even need a pressure canner to do it. Because chili is a low acidic food, it can be safely canned by simply using the water bath method.

How do you make canned chili go farther? ›

One option is just adding more beans to the mixture. You can drain and rinse canned pinto beans, kidney beans, or black beans to your canned dinner. Not only does this add more protein, but it's a good way to make your can of chili go further and serve a few people.

What foods can be water bath canned? ›

Enjoy this tasty high-acid menu is the ideal for water bath canners that love to preserve their favorite sweet to savory ingredients. Fruits, fruit juices, jams, jellies and other fruit spreads, salsas, most tomatoes, pickles, relishes, chutneys, sauces, vinegars, and condiments are among items safely water bath can ...

Can chili peppers be canned? ›

Chiles may be canned whole or cut into smaller pieces. Peel and flatten chile into pint or half-pint canning jar. Add 1/2 teaspoon of salt to each pint jar, if desired. Fill jars loosely with peppers and add boiling water, leaving 1-inch headspace.

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