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Pressure Canning Chili:

Canned chili makes an excellent addition to many dishes, especially hot dogs, burgers, and chili mac and cheese.


5 lbs. ground beef
2 c. chopped onions (2 medium onions)
1 clove garlic, minced
6 c. canned tomatoes & juice
1/2 c. chili powder
1 1/2 Tbsp. salt
1 finely chopped hot red pepper*
1 tsp. cumin seed

*When cutting or seeding hot peppers, wear rubber gloves to prevent your hands from getting burned. Also be sure to keep your hands away from your eyes when they have juice from peppers on them.


Brown ground beef in a large saucepot. Drain of the excess grease and fat. Add onions and garlic to saucepot; cook slowly until the onions are tender. Add the remaining ingredients. Simmer for 20 minutes. Skim off excess fat and grease, if needed, before canning. Ladle hot chili into hot jars, leave 1-inch of headspace. Remove air bubbles. Adjust the two-piece canning lids. Process pints for 1 hour and 15 minutes, quart jars for 1 hour and 30 minutes, at 10 pounds pressure in your pressure canner.

Use to make Chili Beans: Open a can of your chili and add pinto or kidney beans, heat and serve.

If you live at an altitude higher than 1000 feet above sea level you will want to view our pressure canning altitude chart.