HOW TO CAN CHILI
Learn how to can chili (meat and beans) using safe pressure canning guidelines. Recipe yields 8 qts. of old-fashioned chili, for long term storage.
Provided by JB @ The Grateful Girl Cooks!
Categories Entree
Time 1h50m
Number Of Ingredients 18
Steps:
- While cooking chili, prepare your pressure canner, with 3" of simmering water. Prep jars and lids according to safe USDA canning guidelines.
- Brown ground beef, diced onions and diced green pepper in a large pan until fully cooked. Drain grease and discard. Transfer meat mixture to a very large stockpot.
- Add canned diced tomatoes, kidney beans, chili beans, pinto beans, and black beans to meat mixture. Stir. Add water,spices and Worcestershire sauce. Stir all ingredients well to combine. Cook chili on medium-high until it begins boiling. Give it a taste, and adjust salt, if necessary.
- Fill prepared (clean & hot) canning jars with hot chili, leaving a 1" headspace in each jar. Remove air bubbles with utensil, and adjust headspace, if necessary. Wipe jar rims clean with a wet dishcloth, to ensure a good seal. Center flat lids on top and screw down rings until fingertip tight. Process quart jars at 10# pressure for 90 minutes. If using pint jars, process at 10# pressure for 75 minutes.
- Once processing time is completed, let pressure drop to zero naturally, then follow instructions for safely removing vent and lid. PLEASE follow your pressure canners manufacturer instructions!
- Remove HOT jars of chili, place onto a dish towel on counter (don't place jars directly on counter as temperature variations could lead to cracking the jars). Let jars sit and cool undisturbed overnight. Once completely cooled, check to ensure each jar is properly sealed, wipe down jars, label each one, and store in pantry!
Nutrition Facts : ServingSize 1 quart jar of chili, Calories 1014 kcal, Carbohydrate 108 g, Protein 63 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 120 mg, Sodium 2743 mg, Fiber 34 g, Sugar 16 g
HOMEMADE CHILI IN A CAN
This is a wonderful quick recipe that is hearty and filling! This recipe can easily be modified. I use 3 cans of beans because I love beans! You can also add water to make it more of a soup.
Provided by Abbie Jensen Whitton
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Place ground beef into a soup pot over medium heat, and cook and stir until the meat is browned, breaking it up into crumbles as it cooks, about 10 minutes. Stir in onion and garlic, and cook until the onion is translucent, about 5 more minutes. Drain excess grease if necessary, and sprinkle the meat with taco seasoning mix; cook the meat with the seasoning for 1 or 2 more minutes.
- Pour in the chili-flavored tomatoes, chili beans, tomato sauce, and diced green chilies, and stir to combine; simmer for 30 minutes to blend flavors.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 33.5 g, Cholesterol 30.3 mg, Fat 6.8 g, Fiber 8.1 g, Protein 17.5 g, SaturatedFat 2.2 g, Sodium 1184.8 mg, Sugar 9.7 g
HOME CANNED CHILI
Yield: 9 x half-litre (US pint) jars
Provided by Healthy Canning
Categories Main Course
Time 2h15m
Number Of Ingredients 14
Steps:
- Wash dried beans. Place in large pot, cover with about 5 to 10 cm (2 to 4 inches) of water, let stand overnight or 12 to 18 hours.
- Drain, discard soaking water.
- Put in large pot, cover with fresh water (optional: add a few bay leaves), bring to a boil, then lower to a simmer covered for 30 minutes.
- Meanwhile, combine ground beef, onion and pepper, and fry until beef is browned. Drain in a mesh strainer, colander or on paper towel to get excess grease off.
- Drain beans (tip: you can freeze the bean stock as a base for delicious soups).
- Return beans to their large pot, and add the beef mixture, the tomatoes, and all the flavourings. Stir, bring to a boil, then lower to simmer for 5 minutes to ensure all is heated through evenly.
- Pack into heated jars: either 1/4 litre or 1/2 litre (1/2 US pint or 1 US pint), leaving 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: Process either size of jar for 75 minutes .
Nutrition Facts : ServingSize 1 g, Calories 556 kcal, Carbohydrate 52.1 g, Protein 60.2 g, Fat 12.7 g, SaturatedFat 5.3 g, Sodium 147 mg, Fiber 14.2 g, Sugar 11.2 g
VEGGIE CHILI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
- Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the onion, celery, bell peppers, poblano pepper, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, chili powder, smoked paprika, cumin and coriander. Stir to coat until the spices are fragrant, about 1 minute. Add the diced tomatoes, crushed tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
- Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
- Ladle the chili into bowls and top with the desired toppings.
FIVE CAN CHILI
I came across this recipe in Taste of Home's Quick Cooking magazine. I haven't tried it yet, but it sounds so quick and easy.
Provided by holypoly
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, combine all ingredients; heat through.
- Yield: 6 servings.
Nutrition Facts : Calories 195.5, Fat 4.9, SaturatedFat 1.9, Cholesterol 12.1, Sodium 1119.9, Carbohydrate 33.6, Fiber 6.9, Sugar 8.1, Protein 8.4
6 CAN CHILI
Super delicious, super easy. The baked beans are what makes this chili perfect!
Provided by Rachel Roushar Claussen
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a skillet over medium heat, and cook the turkey meat until it's no longer pink, breaking the meat up as it cooks, 10 to 15 minutes. Pour the tomatoes into the skillet, and crush them into chunks with a spoon. Transfer the turkey meat and tomatoes into a soup pot. Stir in the hot chili beans, pinto beans, kidney beans, baked beans, and tomato paste. Bring the soup to a boil; simmer at least 10 minutes. Serve in bowls garnished with about 2 teaspoons of shredded Cheddar cheese and a dollop of sour cream.
Nutrition Facts : Calories 366.5 calories, Carbohydrate 50.9 g, Cholesterol 51.9 mg, Fat 10 g, Fiber 12.9 g, Protein 24.7 g, SaturatedFat 3.3 g, Sodium 1130 mg, Sugar 13.4 g
10 CAN CHILI
I got this recipe from Tony and Patti Manna. It makes a good amount of soupl This recipe is very simple to throw together with pantry ingredients. I have changed almost every ingredient in the recipe at one time or another and it always turns out great! For the beans I use any combo of pinto beans, chili beans, black beans, etc or I have also used 3 cans of the same kind of beans. This is a very forgiving recipe.
Provided by SuZQ in NE
Categories < 4 Hours
Time 1h20m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground meat and onion until meat is done. Add all of the other ingredients. Cook on stovetop until heated through or let simmer. I usually brown the meat and onions and place it all in a crockpot and let simmer until time to eat.
Nutrition Facts : Calories 124, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.3, Sodium 176.2, Carbohydrate 25.2, Fiber 3.5, Sugar 7.1, Protein 4.9
FIVE-CAN CHILI
"Who says a thick hearty chili has to simmer all day on the stove?" asks Jo Mann. With five canned goods and zero prep time, a warm pot of this zesty specialty is a snap for the Westover, Alabama cook to whip up.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine all ingredients; heat through.
Nutrition Facts : Calories 169 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 1169mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein.
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