Chili with Meat for Canning

When you’re ready to serve this as a meal, add a can (16 oz.) pinto or kidney beans and heat thoroughly.

Makes: 6 quartsHands-on: 50 minutesTotal: 2 hours 45 minutesDifficulty: Medium


Makes: 6 quarts

Ingredients

  • 10 lbs. ground beef
  • 3 cloves garlic, minced
  • 4 cups chopped onions
  • 1 Tbsp. olive oil
  • 4 quarts canned chopped tomatoes, with juice
  • ½ cup chili powder
  • 1 tsp. cumin seed
  • 2 jalapeño peppers, seeded and minced
  • 2 tsp. oregano
  • 4 tsp. honey
  • 2 tsp. onion powder
  • 1 tsp. coarsely-ground black pepper

Directions

  • 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 quart-sized jars, leaving 1" headspace. Wipe rims; cap and seal. Process in pressure-canner 1 hour and 30 minutes.