HOME CANNED CHILI
Yield: 9 x half-litre (US pint) jars
Provided by Healthy Canning
Categories Main Course
Time 2h15m
Number Of Ingredients 14
Steps:
- Wash dried beans. Place in large pot, cover with about 5 to 10 cm (2 to 4 inches) of water, let stand overnight or 12 to 18 hours.
- Drain, discard soaking water.
- Put in large pot, cover with fresh water (optional: add a few bay leaves), bring to a boil, then lower to a simmer covered for 30 minutes.
- Meanwhile, combine ground beef, onion and pepper, and fry until beef is browned. Drain in a mesh strainer, colander or on paper towel to get excess grease off.
- Drain beans (tip: you can freeze the bean stock as a base for delicious soups).
- Return beans to their large pot, and add the beef mixture, the tomatoes, and all the flavourings. Stir, bring to a boil, then lower to simmer for 5 minutes to ensure all is heated through evenly.
- Pack into heated jars: either 1/4 litre or 1/2 litre (1/2 US pint or 1 US pint), leaving 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: Process either size of jar for 75 minutes .
Nutrition Facts : ServingSize 1 g, Calories 556 kcal, Carbohydrate 52.1 g, Protein 60.2 g, Fat 12.7 g, SaturatedFat 5.3 g, Sodium 147 mg, Fiber 14.2 g, Sugar 11.2 g
HOW TO CAN CHILI
Learn how to can chili (meat and beans) using safe pressure canning guidelines. Recipe yields 8 qts. of old-fashioned chili, for long term storage.
Provided by JB @ The Grateful Girl Cooks!
Categories Entree
Time 1h50m
Number Of Ingredients 18
Steps:
- While cooking chili, prepare your pressure canner, with 3" of simmering water. Prep jars and lids according to safe USDA canning guidelines.
- Brown ground beef, diced onions and diced green pepper in a large pan until fully cooked. Drain grease and discard. Transfer meat mixture to a very large stockpot.
- Add canned diced tomatoes, kidney beans, chili beans, pinto beans, and black beans to meat mixture. Stir. Add water,spices and Worcestershire sauce. Stir all ingredients well to combine. Cook chili on medium-high until it begins boiling. Give it a taste, and adjust salt, if necessary.
- Fill prepared (clean & hot) canning jars with hot chili, leaving a 1" headspace in each jar. Remove air bubbles with utensil, and adjust headspace, if necessary. Wipe jar rims clean with a wet dishcloth, to ensure a good seal. Center flat lids on top and screw down rings until fingertip tight. Process quart jars at 10# pressure for 90 minutes. If using pint jars, process at 10# pressure for 75 minutes.
- Once processing time is completed, let pressure drop to zero naturally, then follow instructions for safely removing vent and lid. PLEASE follow your pressure canners manufacturer instructions!
- Remove HOT jars of chili, place onto a dish towel on counter (don't place jars directly on counter as temperature variations could lead to cracking the jars). Let jars sit and cool undisturbed overnight. Once completely cooled, check to ensure each jar is properly sealed, wipe down jars, label each one, and store in pantry!
Nutrition Facts : ServingSize 1 quart jar of chili, Calories 1014 kcal, Carbohydrate 108 g, Protein 63 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 120 mg, Sodium 2743 mg, Fiber 34 g, Sugar 16 g
CHILI BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 12h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Rinse the beans under cold water, sorting out any rocks/particles. Cover in cold water and soak for 6 to 8 hours.
- Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chili powder, brown sugar, white vinegar, garlic, onions, 1 tablespoon salt and 2 teaspoons pepper.
- Bring to a boil, lower the heat and simmer, adding a little more liquid if the level gets too low, until the beans are tender, 3 to 4 hours. Taste, and season with additional salt and pepper if needed.
HOMEMADE CHILI IN A CAN
This is a wonderful quick recipe that is hearty and filling! This recipe can easily be modified. I use 3 cans of beans because I love beans! You can also add water to make it more of a soup.
Provided by Abbie Jensen Whitton
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Place ground beef into a soup pot over medium heat, and cook and stir until the meat is browned, breaking it up into crumbles as it cooks, about 10 minutes. Stir in onion and garlic, and cook until the onion is translucent, about 5 more minutes. Drain excess grease if necessary, and sprinkle the meat with taco seasoning mix; cook the meat with the seasoning for 1 or 2 more minutes.
- Pour in the chili-flavored tomatoes, chili beans, tomato sauce, and diced green chilies, and stir to combine; simmer for 30 minutes to blend flavors.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 33.5 g, Cholesterol 30.3 mg, Fat 6.8 g, Fiber 8.1 g, Protein 17.5 g, SaturatedFat 2.2 g, Sodium 1184.8 mg, Sugar 9.7 g
GOOD, EASY TO MAKE HOMEMADE CHILI
This is my mother's recipe that she has perfected over the years. She has won many a chili competitions with it. It is very good reheated for lunches and snacks.
Provided by Noodles
Categories Meat
Time 3h30m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat (drain grease).
- Cut up vegetables.
- Put everything in a pot and boil on stove around 3 hours covered(crock pots also work, but I've found it doesn't turn out as good. It is always better heated up the next day).
- That's it.
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