Making and Canning Chili con Carne
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. 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.
Click here to find out more about our  
Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-
step instructions for canning,
illustrated using photographs.
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
 2 pounds
 4 pounds
  
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
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If you have your own chili recipe and would like to know how to
can it, send us the recipe and we'll tell you the correct procedure.
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