Why You Desperately Need to Can Some Homemade Chili: 2 Delicious Recipes

(Psst: The FTC wants me to remind you that this website contains affiliate links. That means if you make a purchase from a link you click on, I might receive a small commission. This does not increase the price you’ll pay for that item nor does it decrease the awesomeness of the item. ~ Daisy)

by Daisy Luther

Do you love homemade chili? You can make it ahead of time and preserve it so that all you have to do is pop open a jar with these two recipes from my book The Prepper’s Canning Guide.

Chili is the perfect meal for a snowy winter day. The recipes that follow provide two very different takes on the traditional chili and are both enormously popular at our house. They are assembled using the layering method and are raw-packed, making it simple to create up to 7 family dinners at one cooking session. (Or more if your canner will hold it!)

Homemade canned chili is far more nutritious than storebought canned chili.

Another great thing about chili is the nutritional value: it’s loaded with protein, vitamins, and fiber.

The canned chili that you get from the grocery store generally contains lower quality meats, the least expensive vegetables available, and relies on artificial flavors and chemicals like MSG for its taste. If you want a heat-and-eat meal, home canned chili makes a far better addition to your pantry.

Remember, these recipes contain meat and vegetables that must be pressure canned to be safe. No matter how often you hear about people using the water bath process to can chili, it is not safe and can cause botulism, a potentially deadly illness. It’s really not worth the risk.

Tips for Perfect Home-Canned Chili

If you follow these tips, your chili will turn out perfectly.

  • Soak the beans ahead of time and they will cook perfectly during the canning process.
  • Feel free to take liberties with the ingredients, using whatever you are able to source healthfully. The seasoning is the important part!
  • Raw pack all of the ingredients and load the jars using the layering method.
  • The chili will thicken as it sits on the shelf. You may need to thin it with a small amount of water or tomato juice at serving time.

So…pick one of the recipes below and break out the pressure canner!

Mexican-Texican Cowboy Chili

This is the classic savory chili, loaded with meat and beans.

Ingredients:

  • 4 pounds ground beef/ground turkey/ground whatever
  • 1 cup diced onion
  • 4 cloves minced garlic
  • 2 pounds dried pinto beans
  • 1 cup diced bell pepper
  • Jalapeno peppers as desired

Liquid:

  • 10 cups crushed tomatoes/tomato juice
  • 1 can of beer (or water if you don’t have beer on hand)
  • ½ cup chili powder
  • 8 tablespoons of cumin
  • 1 tablespoon of salt
  • 1 tablespoon of parsley
  • Water as needed

Directions:

  1. In a stockpot, bring all liquid ingredients except for water to a boil.
  2. Meanwhile, layer your meat, dried beans, onions, garlic, and bell pepper evenly across your jars – this will make about 6 quarts of very thick chili.
  3. Pour your hot liquid mixture over the layered ingredients, then top off with water, leaving an inch of headspace.
  4. Process your chili at 10 pounds of pressure for an hour and a half in your p-canner. Be sure to adjust for

Sweet & Spicy Chili

This recipe is a little bit different but if you’re a fan of sweet and savory dishes, you’ll love it. Minus the jalapenos (at least in my world!) this is a very kid-friendly flavor.

Ingredients:

  • 4-6 pounds stewing beef/stewing whatever (You can also use ground meat if you prefer)
  • 1 slice bacon per jar
  • 2 large onions, diced
  • 6 cloves garlic, minced
  • 1 tablespoon of sea salt
  • 3 cups of dried red kidney beans
  • 1 cup bell pepper, diced
  • Finely minced jalapeno pepper to taste

Liquid:

  • 8 cups tomato puree
  • ½ cup apple cider vinegar
  • ½ cup brown sugar or molasses
  • ½ cup chili powder
  • 1 teaspoon dry mustard
  • Water as needed

Directions:

  1. In a stockpot, bring all liquid ingredients except for water to a boil.
  2. Layer your raw meat, dried beans, bacon, onions, garlic, and bell pepper evenly across your prepped jars.
  3. Pour your hot liquid mixture over the layered ingredients, then top off with water as needed, leaving an inch of headspace.
  4. Process the chili at 10 pounds of pressure for an hour and a half in your p-canner. Be sure to adjust for altitude.
  5. When serving your chili, be sure to shred the bacon with a fork and stir it in.

Do you like chili?

Do you have any “secret” ingredients we could persuade you to share with us? Please tell us about your chili recipe in the comments section below.

To get these canning recipes and many more, check out my book, The Prepper’s Canning Guide.

About Daisy

Daisy Luther is a coffee-swigging, gun-toting blogger who writes about current events, preparedness, frugality, voluntaryism, and the pursuit of liberty on her website, The Organic Prepper. She is widely republished across alternative media and she curates all the most important news links on her aggregate site, PreppersDailyNews.com.

Daisy is the best-selling author of 4 books and runs a small digital publishing company.  She lives in the mountains of Virginia with her family. You can find her on FacebookPinterest, and Twitter.

Do you love homemade chili? With these 2 delicious recipes, you can make it ahead of time and preserve it so all you have to do is pop open a jar! | TheOrganicPrepper.com
Daisy Luther

About the Author

Daisy Luther

Daisy Luther is a coffee-swigging, gun-toting blogger who writes about current events, preparedness, frugality, voluntaryism, and the pursuit of liberty on her website, The Organic Prepper. She is widely republished across alternative media and she curates all the most important news links on her aggregate site, PreppersDailyNews.com. Daisy is the best-selling author of 4 books and lives in the mountains of Virginia with her two daughters and an ever-growing menagerie. You can find her on FacebookPinterest, and Twitter.

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