Canning Chile con Carne

5 from 1 vote

This pressure-canned chile con carne is a tested recipe that makes a hearty, ready-to-heat pantry meal. It’s hot packed into pint jars with generous headspace and processed for a full pressure canning time for safe, shelf-stable storage.

Prep Time30

Cook Time15

Canning Time1 15

Total Time2

Course: Meal in a Jar

Cuisine: American

Servings: servings, makes 9 pints

Author: Ashley Adamant

Equipment

Pressure Canner

Ingredients

3 cups dry beans pinto beans or kidney beans
Cold water for soaking
5 1/2 cups water
5 tsp salt divided
3 lbs ground beef
1 1/2 cups onion chopped
1 cup peppers hot or sweet, diced, optional
1 tsp black pepper
3 to 6 Tbsp chili powder
2 quarts Tomatoes canned or fresh, crushed or diced

Instructions

Wash beans and place in a 2-quart saucepan. Add cold water to 2 to 3 inches above the beans and soak 12 to 18 hours. Drain and discard the soak water.
Combine beans with 5 1/2 cups fresh water and 2 teaspoons salt. Bring to a boil, reduce heat, and simmer 30 minutes. Drain and discard the cooking water.
Brown ground beef with chopped onions and peppers (if using) in a skillet. Drain off fat.
Add remaining 3 teaspoons salt, black pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. Do not thicken.
Ladle hot chili into hot pint jars leaving 1 inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids and rings fingertip tight.
Pressure can using a hot pack for 75 minutes in pints, adjusting pressure for your canner type and altitude (see notes).

Notes

Altitude Adjustments

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Nutrition