Canning Texas Chili: A Hearty and Flavorful Staple for Your Pantry

This recipe makes 9 pints.

Jars out of the canner

It has been a little while since I posted, but I have not been totally idle. Lots of exciting projects coming up.

First, something I have been annoyed about; When reading or making a recipe, is when its not listed how many cans it will make! And the realization that I do the same thing!!

So from here on out, I will be listing how many jars I get out of a recipe.

So here we go...

When it comes to comfort food, few dishes can rival a steaming bowl of Texas chili. With its rich, meaty flavor and bold spices, this classic dish is perfect for busy weeknights, camping trips, or simply stocking up for the colder months. Canning your own Texas chili not only preserves its robust taste but also ensures you have a quick, homemade meal ready whenever hunger strikes.

Basket filled with goodness

Why Can Texas Chili?

Canning chili at home allows you to control the ingredients, flavors, and spice levels while avoiding preservatives and artificial additives. Plus, it’s a cost-effective way to meal prep in bulk, reducing waste and making the most of fresh, high-quality ingredients.

The Right Way to Can Chili

Since chili contains low-acid ingredients like meat, beans, and vegetables, it must be pressure canned rather than water-bath canned to prevent the risk of botulism. A pressure canner heats the chili to a high enough temperature (240°F or higher) to safely preserve it for long-term storage.

Before you begin, gather your supplies:

• Pressure canner

• Quart or pint-sized canning jars

• Lids and rings

• Jar lifter, funnel, and ladle

  
  

Ingredients:

• 4 lbs beef chuck or ground beef

• 3 Cups onion, diced

• 2 cloves garlic, minced

• 6 Cups diced tomatoes (or fresh equivalent)

• 3 tbsp chili powder

• 1 tbsp smoked paprika

• 1 tbsp ground cumin

• 1 tsp cayenne pepper (optional, for extra heat)

• 1 tsp salt

• 1 tsp black pepper

My spicemix

Instructions:

1. Prepare the Chili:

   • In a pan, sauté the onion and garlic until fragrant.

   • Cut the beef chucks in inch-sizes.

   • In the bowl of prepared beef, ad the spiced, onions and diced tomatoes.

   • Mix well so all the meat gets coated with the spices and tomato.

     
     

2. Prepare Jars and Pressure Canner:

   • Wash jars, lids, and rings in hot soapy water.

   • Add 2-3 inches of water to the pressure canner (Or whatever instructions your canner gives.

Remember to mix well

1. Fill the Jars:

   • Use a funnel to ladle chili into jars, leaving 1-inch headspace.

   • Remove air bubbles with a bubble remover or spatula.

   • Wipe jar rims clean, place lids on top, and secure rings fingertip-tight.

2. Process the Jars:

   • Place jars in the pressure canner, ensuring they’re not touching.

   • Lock the lid, bring to high pressure, vent for 10 min and process at 12 lbs pressure for 85 minutes (pints) Make sure you check the altitude chart here

   • Adjust pressure based on altitude if necessary.

3. Cool and Store:

   • Turn off heat and let pressure release naturally.

   • Carefully remove jars and place them on a towel-lined surface to cool for 12-24 hours.

   • Check seals, label jars, and store in a cool, dark place.

     
     

Enjoying Your Homemade Chili

Once canned, your Texas chili is shelf-stable for up to a year. Simply open a jar, heat, and serve with cornbread, rice, or over a baked potato for a quick and satisfying meal.

Canning Texas chili is a fantastic way to preserve a family favorite while ensuring a hearty, homemade meal is always within reach. Give it a try, and enjoy the deep, rich flavors of Texas chili anytime, anywhere!