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Home » Canning » How to Can Chili

Published: Apr 18, 2022 by Kathy · This post may contain affiliate links

How to Can Chili

Jump to Recipe
Canning jar filled with chili with beans.

Home canning chili with a pressure canner means you can have delicious homemade chili anytime you want!

Step by step directions on how to can chili.

Canning jars filled with chili with beans.
Table of Contents
Why can your own chili
Key ingredients
Step by step directions
Recipe tips
Siphoning of contents
Elevation adjustment
Frequently asked questions
Pressure canning safety
Safe canned food
More canning recipes
Canning Chili

Why can your own chili

I love to make homemade chili and I will often make a big batch. Any leftovers get put into the freezer and we pull out later for another meal. This method works great and I really love my homemade chili.

However, I still find my husband buying canned chili at the store. He often likes to just heat up one can for a quick dinner or to add to hot dogs or a baked potato.

I realized, I needed my homemade chili to be easily accessible and not having to wait for my homemade batch to thaw.

This home canned chili is not only is so easy to grab and just heat up for a quick meal, it's also shelf stable - which means it's not taking up my valuable freezer space.

This canned chili can be thrown into our campbox for easy to eat meals while camping. I will often take along a few jars just in case we need them. If they don't get used, they go back in the pantry when we get home.

Canning homemade chili takes a few steps, but the results are amazing and you have homemade food ready to eat whenever you need it.

I use the same ingredients as my homemade chili, however the process isn't exactly the same. You do not fully cook the beans before canning chili. The beans are just par cooked, similar to how I can dried beans.

The beans finish cooking in the jars while they are being pressure cooked in the canner.

This homemade chili needs to be processed in a pressure canner. If you haven't used a pressure canner before, be certain to read How to Use a Pressure Canner first.

My pressure canner is an All American 921 canner.

Affiliate Link - Use coupon code BEYOND10 at All American for free shipping! (I receive a small commission from All American, but this does not affect the cost you pay!)

Key ingredients

Small bowls filled with dried beans, chili powder, cumin and jars of tomatoes.
  • Dried Beans - I use pinquito beans but kidney beans can be used too.
  • Ground burger - I use ground elk burger. Any ground burger works - beef, venison, moose, turkey
  • Onion
  • Garlic
  • Canned tomatoes - whole or crushed
  • Tomato sauce
  • Chili powder
  • Cumin

Step by step directions

This chili will be fully cooked. However the beans will not be fully cooked. They finish cooking during the processing time in the pressure canner.

  • Soak beans overnight or place in hot water for at least 2 hours
  • Drain beans and place in a large pot covered with at least 2 inches of water. Bring water to a boil then reduce heat and simmer for 30 minutes. Drain beans, reserving 2 cups of the bean water (it will used later to thin the chili) Beans will NOT be fully cooked.
Cooking beans in a pot.
Drained pinquito beans in a collendar.
  • Cook onions until soft and slightly translucent
  • Add garlic
  • Add burger and cook through. If burger is high in fat, skim off all excess grease.
  • Pour in canned tomatoes, with the juices. If using whole tomatoes, break up into smaller bits.
  • Add tomato sauce, chili powder, cumin, salt, pepper and brown sugar
Browning burger in a large pot.
Tomato sauce with cooked burger.
  • Heat until mixture is simmering
  • Add partially cooked beans and 2 cups of bean water
  • Pour chili into clean, hot jars leaving 1 inch of headspace
Pinquito beans added to chili.
Ladeling chili into canning jars.
  • Wipe down the rim of each jar and place clean lid and ring
  • Place each jar into a pressure canner with 2 inches of simmering water in the bottom of the pot. Make certain rack is in the bottom of the canner.
Removing air bubbles from a jar of chili.
Remove air bubbles
Wiping down rim of canning jar.
Wipe down rim
Placing a ring on a canning jar.
Place lid and ring
Jars of chili in a pressure canner.
Place jar in pressure canner
  • Put lid on pressure canner and lock into place. Make certain steam vent cover is off.
  • Turn heat up to medium high. Once steam begins to flow, vent steam for 10 minutes then place cover over steam vent.
  • Watch pressure until 10 pounds of pressure is reached (or higher for elevations over 1000 feet. See chart below)
  • Process pint jars for 1 hour 15 minutes or quart jars for 1 hour and 30 minutes
  • Monitor pressure during processing times to make certain pressure does not fall below desired pressure
Lining up the arrows to make certain the lid is locked.
A pressure gage on top of a pressure canner.
  • After processing time has been reached, turn off heat and allow pressure cooker to depressurize naturally. Do Not Remove steam vent cover until pressure falls to zero.
  • Carefully remove steam vent cover. Wait 5 minutes then carefully remove pressure canner lid.
  • Wait an additional 5 minutes and then remove jars and place on a baking rack to cool.
  • Let jars cool for 12 hours without touching jars or lids. Do not tighten bands or push down the center of the lids while jars are cooling.
  • After 12 hours, remove rings and test seals. Wash outside of jars. Label with date and contents and store in a cool, dark place.
Jars of home canned chili.

Recipe tips

  • Read recipe completely through before beginning
  • Place all ingredients and equipment out before starting. You don't want to get part way through and realize you are missing something.
  • Plan enough time. Canning takes time, but it's not all hands on time. Make certain you have enough time to fully complete your canning.
  • Do not add any sort of thickener to chili
  • Make certain you leave at least 1 inch of headspace in each jar
  • Adjust your pressure based on your elevation (see chart below)

Siphoning of contents

A messy canning jar filled with chili.

Siphoning, or the forceful pressure that creates liquid to be pushed out of the jar can occur for a number of reasons.

  • Not enough headspace in jar
  • Rapid temperature change when cooling jars
  • Air bubble left in contents that was forced out
  • Imperfection in rim of jar or canning lid

When siphoning is evident, it does not mean that your jar is bad. Remove the ring and wash the jar. Check the lid for an proper seal. If the jar is sealed, the contents are still good.
If the jar is not sealed, refrigerate the jar and consume right away.

Elevation adjustment

Altitude FeetPounds of Pressure
1,001- 2,000
2,001- 3,000
3,001- 6,000
6,001 - 8,000
8,001-10,000
11 pounds
12 pounds
13 pounds
14 pounds
15 pounds

Frequently asked questions

Can I make this chili without beans?

Yes, you may omit the beans if you prefer.

Can I use quart sized jars instead of pint jars when canning chili?

Pint jars or quart jars may be used when canning chili. Both jars will be processed at 10 pounds of pressure (or higher for your elevation.) Pint jars will be process for 1 hour and 15 minutes and quart jars for 1 hour and 30 minutes.

Pressure canning safety

  • Read your manual for your pressure canner before using
  • If you have an older model, inspect the rubber gasket. If dry or crumbly, it will need to be replaced.
  • Make certain lid is fully locked into place
  • Keep an eye on your pressure to make certain it doesn't go below the desired temperature and that it doesn't go too high
  • If you have a glass topped stove, please check with the manufacture before using a pressure canner. The high heat may not work with your stovetop.
  • Always double check that you have enough water in the pressure canner. Most canning recipes call for 2 -4 inches, depending on the length of time the item will be under pressure. You do not need to cover the jars with water.

Safe canned food

Improperly home canned food can carry the risk of causing botulism. If eaten, this can cause a serious form of food poisoning that can lead to paralysis or death. Please follow safety procedures and inspect your food before consuming.

  • Always inspect your home canned food before eating
  • If in doubt, throw it out!!! The FDA recommends throwing out the food and the jar.
  • Do not taste if in doubt!
  • Throw it out if -
    • the can is bulging, leaking or swollen
    • the container looks damaged or abnormal
    • the container spurts liquid or foam when opened
    • the food is moldy, discolored or smells bad
    • the seal is no longer intact when you examine the food

More canning recipes

  • Canning chicken broth
  • Canning smoked fish
  • How to can tomatoes - water bath method
  • Canning dried beans
  • Green tomato relish - water bath method
  • Canning peaches - water bath method
Chili with beans in a white bowl.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my canning recipes.

  • Homemade Turkey Broth
  • Peach Preserves
  • Canning Peach Pie Filling
  • Water Bath Canning
Canning jars filled with chili with beans.

Canning Chili

Kathy
Make shelf stable home canned chili using a pressure canner.
4.85 from 13 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 4 hrs
Cook Time 4 hrs
Total Time 8 hrs
Course canning, Main Dish
Cuisine American
Servings 15 pints
Calories 394 kcal

Equipment

  • Pressure Canner
  • Measuring Spoons
  • Measuring Cups
  • Canning Jar Lifter
  • Canning Jars - 16 oz
Prevent your screen from going dark

Ingredients
  

  • 1 ½ pounds dried beans (pinquito or kidney )
  • 1 tablespoon oil (vegetable, canola or olive oil)
  • 2 cups onion (diced)
  • 4 cloves garlic (minced)
  • 5 pounds burger (beef, elk, venison, moose, turkey)
  • 4 quarts canned tomatoes (whole, diced or crushed)
  • 4 cups tomato sauce
  • 4 tablespoons chili powder
  • 3 tablespoons cumin powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon brown sugar

Instructions
 

  • Soak beans overnight or place in hot water for at least 2 hours
    1 ½ pounds dried beans
  • Drain beans and place in a large pot covered with at least 2 inches of water. Bring water to a boil then reduce heat and simmer for 30 minutes. Drain beans, reserving 2 cups of the bean water (it will used later to thin the chili) Beans will NOT be fully cooked.
  • Cook onions with oil until soft and slightly translucent
    2 cups onion, 1 tablespoon oil
  • Add garlic
    4 cloves garlic
  • Brown burger along with onions in pot. If burger is high in fat, skim off all excess grease.
    5 pounds burger
  • Pour in canned tomatoes, with the juices. If using whole tomatoes, break up into smaller bits.
    4 quarts canned tomatoes
  • Add tomato sauce, chili powder, cumin, salt, pepper and brown sugar
    4 cups tomato sauce, 4 tablespoons chili powder, 3 tablespoons cumin powder, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon brown sugar
  • Heat until mixture is simmering
  • Add partially cooked beans and 2 cups of bean water
  • Pour chili into clean, hot jars leaving 1 inch of headspace
  • Wipe down the rim of each jar and place clean lid and ring
  • Place each jar into a pressure canner with 2 inches of simmering water in the bottom of the pot. Make certain rack is in the bottom of the canner.
  • Place lid on pressure canner and lock into place. Make certain steam vent cover is off.
  • Turn heat up to medium high. Once steam begins to flow, vent steam for 10 minutes then place cover over steam vent.
  • Watch pressure until 10 pounds of pressure is reached (or higher for elevations over 1000 feet. See chart below)
  • Process pint jars for 1 hour 15 minutes or quart jars for 1 hour and 30 minutes
  • Monitor pressure during processing times to make certain pressure does not fall below desired pressure
  • After processing time has been reached, turn off heat and allow pressure cooker to depressurize naturally. Do Not Remove steam vent cover until pressure falls to zero.
  • Carefully remove steam vent cover. Wait 5 minutes then carefully remove pressure canner lid.
  • Wait an additional 5 minutes and then remove jars and place on a baking rack to cool.
  • Let jars cool for 12 hours without touching jars or lids. Do not tighten bands or push down the center of the lids while jars are cooling.
  • After 12 hours, remove rings and check seals. Wash outside of jars and label content and date. Store in a cool place.
  • To use, open jar and remove contents. Heat and enjoy.

Notes

  • Read recipe completely through before beginning
  • Place all ingredients and equipment out before starting. You don't want to get part way through and realize you are missing something.
  • Plan enough time. Canning takes time, but it's not all hands on time. Make certain you have enough time to fully complete your canning.
  • Do not add any sort of thickener to chili
  • Make certain you leave at least 1 inch of headspace in each jar
  • Adjust your pressure based on your elevation (see chart below)
 
Elevation adjustments:
  • 1000-2000 feet - 11 pounds of pressure
  • 2001-3000 feet - 12 pounds of pressure
  • 3001-6000 feet - 13 pounds of pressure
  • 6001- 8000 feet - 14 pounds of pressure
  • 8001-10000 feet - 15 pounds of pressure
 
 
Affiliate Link - Use coupon code BEYOND10 at All American for free shipping! (I receive a small commission from All American, but this does not affect the cost you pay!)

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 2cupsCalories: 394kcal
Keyword canning chili, how to can chili
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Resource for recipe and canning procedures comes from National Center for Home Preservation.

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Reader Interactions

Comments

  1. Sue says

    December 02, 2022 at 11:02 am

    Hi Kathy, I'm wondering if it matters if I do less beef and more beans. I usually do 3 lb mixed beans (black, red, and light red) to each 1 lb ground beef. I've seen that you can can a whole jar of ground beef, and you can can a whole jar of beans, so it would seem that the ratio of beef to beans wouldn't matter. Am I okay with this thinking, or no?

    Reply
    • Kathy says

      December 02, 2022 at 12:18 pm

      I think you'd be fine.

      Reply
  2. TT says

    September 29, 2022 at 3:01 pm

    Hi there, looks like a good recipe and I'd like to try it. Most, if not all recipes I come across are 90 minutes for quarts and 75 for pints. I'm just curious why your processing time is so long? TIA

    Reply
    • Kathy says

      September 29, 2022 at 4:53 pm

      Hi!
      My processing times are listed as 1 hour 30 minutes for quarts, which is 90 minutes and 1 hour 15 minutes for pints which is 75 minutes. I believe these are the same as what you are seeing, just written in a different manner. 🙂

      Reply
    • Tonja says

      November 15, 2022 at 4:43 pm

      I would like to make this recipe. I was wondering if I can leave the cumin and sugar out, or do I need them? So many recipes say not to delete or substitute ingredients.
      Thanks

      Reply
      • Kathy says

        November 15, 2022 at 5:18 pm

        Hi Tonja,
        Yes, the cumin and sugar can be left out.
        Thanks for checking!
        Kathy

  3. Tena says

    September 01, 2022 at 3:27 pm

    3 stars
    Just made a big big batch of chili and was looking for how to can it so thank you for helping with the pressure and time for pints and quarts. Next time I will try your recipe for the chili too. Love homemade canned chili my mom would make it all the time she also canned spaghetti sauce. She made the best lasagna.

    Reply
    • Kathy says

      September 02, 2022 at 5:59 am

      Thank you

      Reply
  4. Cathy says

    August 28, 2022 at 5:56 pm

    How long is the shelf life for can this canned chili?

    Reply
    • Kathy says

      August 29, 2022 at 5:46 am

      As a general rule, home canned foods should be consumed within 1-2 years.

      Reply
  5. Janet says

    August 28, 2022 at 2:14 pm

    5 stars
    Not sure what I did wrong, but I got waaaaay more chili than 15 pints.

    Regardless, it’s absolutely delicious. To make it taste like my mom’s chili I substituted green enchilada sauce for one of the cans of tomato sauce, and instead of sugar I poured in chokecherry syrup. I froze all of the extra chili!

    Reply
    • Kathy says

      August 28, 2022 at 4:03 pm

      Glad you are enjoying it!

      Reply
  6. Ashley says

    August 24, 2022 at 10:16 am

    I cannot say enough good things about this chili recipe! Super super easy to make and my family absolutely loves the taste! Getting ready to make more (double batch this time) and am using homemade tomatoe sauce from my garden😋

    Reply
    • Kathy says

      August 24, 2022 at 10:55 am

      Thank you!!! It will be so wonderful to have your pantry stocked with for the winter! And bonus using your homemade sauce!!! 🙂

      Reply
  7. Lisa says

    August 23, 2022 at 7:34 pm

    Can you use canned beans instead if the dried ones

    Reply
    • Kathy says

      August 24, 2022 at 5:54 am

      Hi Lisa,
      I don't know how canned beans will be in this recipe. When using the dried beans, they are softened and cooked while in the pressure canner. I don't know if the already canned and cooked beans will hold up to going through the whole process.
      Kathy

      Reply
  8. martha says

    August 23, 2022 at 1:02 pm

    5 stars
    Made 7 quarts this am, have a couple more to do, I used ground venison, and I tasted it, it's a good recipe,it will be so nice this winter when I don't feel like cooking, just open a jar, thank you so much

    Reply
    • Kathy says

      August 23, 2022 at 6:17 pm

      There's nothing better than having a pantry full of homemade goods! Thank you!!! 🙂

      Reply
  9. Eileen says

    July 15, 2022 at 7:50 am

    How many pints or quarts does this make?

    Reply
    • Kathy says

      July 15, 2022 at 11:59 am

      This recipe makes 15 pints.

      Reply
      • Eileen says

        August 03, 2022 at 8:11 am

        Thank you for this information. I just bought some dried kidney and black beans, and I’m going to try this recipe. Love my chili!

      • Kathy says

        August 03, 2022 at 4:01 pm

        Wonderful! Let me know how it turns out! 🙂

  10. David @ Spiced says

    April 20, 2022 at 4:43 am

    5 stars
    I literally looked at that first photo, and I said "woah...I need that!" What a great idea to can homemade chili. This would be WAY better than cans of the store-bought stuff. Excellent idea here, Kathy. And thanks to your husband for (indirectly) giving you the idea to can chili! 🙂

    Reply
    • Kathy says

      April 20, 2022 at 5:39 am

      You're right, it is way better than the canned stuff you can buy! I think it's time for you to start canning! 🙂

      Reply

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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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