Making and Canning Chili con Carne
This chili recipe is relatively easy to can at home. Everyone has their own
unique way of making chili. We use pot roast and cook it slowly until the beef
shreds which creates a rich smooth texture. We provide a dinner size quantity
for the recipe, in addition to the canning size batch, so you can make a smaller
batch to try before canning.

Feel free to substitute the pot roast for ground beef as shown in the recipe. It's
delicious served with shredded cheese, finely diced onions, chopped cilantro
and sour cream. Even for the seasoned home canner, Video 5 is a good
refresher for safe home canning practices.
Ingredients:
 Dinner:
 Canning:
 Notes:
  2 quarts
 8 quarts
  
Pot Roast or Ground Beef
 2 pounds
 8 pounds
  
Onions
 2 pounds
 8 pounds
  
Tomatoes
 2 pounds
 8 pounds
  
Kidney Beans
 4 cups (32 ounces)
 16 cups (132 ounces)
 rehydrated or canned
Salt
 2 teaspoons
 3 tablespoons
  
Pepper
 1 teaspoon
 1 tablespoon
  
Chili Powder
 2 teaspoons
 2 tablespoons
  
Tangerine or Orange Juice
 2 cups
 2 liters
 (about 2.2 quarts)
Lemon Juice
 For canning only
 3/4 cup
  
1. If using pot roast, brown meat
in batches for 7 minutes a side
using broiler or skillet.
 2. Coarsely chop onions and
sauté in olive oil until translucent.  
If using ground beef, sauté it with
the onions.
 3. For pot roast, stir in meat,
salt, pepper and chili powder.
4. Add beans and coarsely
chopped tomatoes.
 5. Stir well. Add 1/2 of the
tangerine or orange juice,
reducing the mixture as it cooks.  
Pour in the remaining juice a little
at a time as the mixture cooks
and reduces.
 6. Simmer until meat is
completely shredded. If using
pot roast this can take about 4
hours for dinner or 3 hours for
canning. For ground beef, you
may reduce this to one hour or
until the chili reaches your
desired thickness.
For canning use the following techniques:
Canning using hot pack method with 1” of headspace.  
Processing with a Pressure Canner for 75 minutes at 11 pounds of pressure, or 10 pounds for a
weighted gauge.  
For elevations above 1,000 foot level see Altitude Time Adjustments.  
Labeling and Storing
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© 2004 David G. Blackburn
CanningUSA.COM
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Video 5: Canning
Whole Meals; Chili,
Stew and Meat Sauces