• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact Me

Beyond The Chicken Coop logo

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact Me
search icon
Homepage link
  • Recipe Index
  • About
  • Contact Me
×
Home » Canning

Published: Apr 18, 2022 · Modified: Dec 4, 2024 by Kathy

How to Can Chili

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

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.

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 have to wait for my homemade batch to thaw.

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

This canned chili can be thrown into our camp box 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 dry 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.

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 be 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 them 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 a 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 the 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 the steam vent cover until the 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 the 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 the 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 a 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 processed 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 manufacturer 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.

A Note on Home 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.

More from Beyond The Chicken Coop

  • Homemade Crackers
  • Ground Turkey Sloppy Joes
  • Lemon Vinaigrette Recipe

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 Canned Cranberry Sauce in glass canning jars.
    How to Can Cranberry Sauce
  • Strawberry rhubarb jam spread on a piece of toast.
    Strawberry Rhubarb Jam
  • Canning jars filled with food on a shelf.
    Episode 44 Canning Jars
  • Pouring turkey broth into a stock pot.
    How to make Turkey Stock
Canning jars filled with chili with beans.

Canning Chili

Kathy Berget
Make shelf stable home canned chili using a pressure canner.
4.95 from 34 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 4 hours hrs
Cook Time 4 hours hrs
Total Time 8 hours 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
 

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
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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

More Canning

  • An English muffin covered with peach jam.
    Peach Preserves
  • Canning jars filled with sliced peaches.
    Canning Peach Pie Filling
  • A large blue and white enamel pot on a stove.
    Water Bath Canning
  • Canning jars filled with cherries.
    Canning Cherries

Reader Interactions

Comments

  1. Hailey Swain says

    May 27, 2025 at 9:32 am

    Hello,
    I am new to canning, can I half the recipe? TIA

    Reply
    • Kathy says

      May 27, 2025 at 11:29 am

      Hi Hailey,
      Yes! Halving the recipe works without any issues.
      Kathy

      Reply
  2. Ben says

    January 22, 2025 at 9:42 am

    Hi Kathy,

    Could I add canned corn and/or chipotle chiles in adobo to this recipe? Would it affect the cooking time, pressure needed, or anything like that?

    Reply
    • Kathy says

      January 22, 2025 at 10:02 am

      Hi,
      If you want to add corn, I'd add it after the chili has processed when you are heating it to serve. Don't add it before processing. Chiles and peppers are okay to add and the chipotle chiles will be fine along with the sauce.
      Let me know how it turns out!
      Kathy 🙂

      Reply
  3. Renee says

    January 17, 2025 at 2:45 pm

    5 stars
    I am a newbie at canning so I appreciate your help. The recipe is delicious. I was worried it would be bland but it's not at all and just the right heat and spicy.

    Reply
    • Kathy says

      January 17, 2025 at 3:53 pm

      Thanks so much! And good for you for jumping into canning! It's so rewarding. 🙂

      Reply
  4. Tracy M Miller says

    December 17, 2024 at 10:55 am

    Hi,
    I have a 10# pressure bell and a 15#. Which one should I use and what do I do?

    Reply
    • Kathy says

      December 17, 2024 at 1:28 pm

      Hi Tracy,
      What is your elevation? If you are above 1000 feet, you'll need to use the 15 pound weight. Below 1000 feet you can use the 10 pound.
      Let me know if you have any other questions.
      Kathy

      Reply
  5. Juli Richards says

    September 05, 2024 at 5:11 pm

    Can I use fresh tomatoes? Thank you

    Reply
    • Kathy says

      September 05, 2024 at 7:15 pm

      Hi Juli,
      Yes, you can use fresh tomatoes. You'll just want to peel them first.
      Kathy

      Reply
  6. Dana says

    March 04, 2024 at 7:42 am

    How many jars will I need if I'm doing quarts? Dont want to end up prepping more or less jars than I need

    Reply
    • Kathy says

      March 04, 2024 at 8:33 am

      Hi Dana,
      This recipe makes about 15 pints and about 7-8 quarts. I'd prep for 8 jars.
      Kathy

      Reply
    • Stephanie says

      January 01, 2025 at 11:08 pm

      Could I use honey or maple syrup instead of the brown sugar or would that make it unsafe?

      Reply
      • Kathy says

        January 02, 2025 at 2:09 pm

        Hi Stephanie,
        The brown sugar helps temper the acidity in the chili. You can leave it out if you'd like. You can also use honey in place of the brown sugar, but I'm not sure about maple syrup. It may be safe, but I don't have any information on using it.
        Kathy

  7. Taylor says

    November 11, 2023 at 6:16 am

    Hi Cathy!
    I was wondering if it is possible for cook the beans no-soak method for this recipe and cook them for about an hour and a half with hot water before canning. I dont want them to be mushy and yet I do know many people just throw them in with water and call it a day LOL. Really appreciate any help and this great recipe!!!

    Reply
    • Kathy says

      November 11, 2023 at 6:24 am

      Hi Taylor,
      I have only made this recipe as directed and I don't know if skipping the presoak will allow the beans to fully cook.
      Kathy

      Reply
« Older Comments
4.95 from 34 votes (28 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

The author holding a chicken.

I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

More about me →

Grilling Time

  • Skewered shrimp on a plate.
    Honey Lime Shrimp
  • Grilled ribs on a bed of lettuce.
    Smoked Baby Back Ribs
  • Garlic Parmesan Chicken Skewers on a white dinner plate.
    Garlic Parmesan Chicken Skewers
  • Grilled chicken thighs on a white plate.
    Italian Dressing Chicken
  • Flatbread rounds on a brown paper bag.
    Grilled Flatbread
  • Grilled lemon chicken breast on a plate with baby potatoes and a green salad.
    Honey Lemon Chicken
  • A glass jar filled with an orange glaze with jalapenos.
    Jalapeno Apricot Sauce
  • A whole chicken on a can of beer on the grill.
    Beer Can Chicken on Grill

Popular Recipes

  • A single muffin topped with a crumbly topping on a plate.
    Banana Oatmeal Muffins
  • Breakfast sausage cooked in the oven.
    Breakfast Sausage in Oven
  • Crispy fish fillets topped with lemon wedges.
    Pan Fried Walleye
  • Gravy pouring over a pile of mashed potatoes.
    Homemade Brown Gravy
  • Crispy fish cakes on a white platter with lemon wedges.
    Fish Cakes
  • Pasta twirled around a fork and in a large white bowl.
    Garlic Butter Pasta

Cookbooks

Two cookbooks piled on a counter.

Featured In...

Beyond the Chicken Coop recipes have been featured in many different sites.

Footer

↑ back to top

Beyond the Chicken Coop recipes have been featured in many different sites.

About

  • Privacy Policy
  • Accessibility Statement
  • Disclosure Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Beyond the Chicken Coop LLC ®

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.