Canning Texas Chili

A family favorite, our chili is packed with protein and flavor. Can it ahead of time for a convenient single serving meal.

 Serves: 6 pints

1 green bell pepper

1 red bell pepper (tall skinny ones are better. They’re red Marconi species)

2 large jalapeno

3 serrano peppers

1 Anaheim/Pasillas pepper

2 pounds lean ground beef (80/20)

1 1/2 medium white onion

2 cans beef broth, reduced sodium

2 cans kidney beans, drained and rinsed

24 oz of tomato paste

2 Capfuls of  Worcestershire  sauce

1 tsp minced garlic

11 tbsp chili powder

2 tsp ground cumin

3 tsp dried oregano

1/2 tsp salt

1/2 tsp black pepper

1 tsp chipotle powder

3 tsp all-purpose flour

2 tbsp red wine (use Cabernet Sauvignon, Syrah, or Zinfadel- zinfandel is red, DON’T use “white” zinfandel. That’s a blend of red and white grapes and would be awful in chili)

Can Opener

Colander

Knife

Cutting Board

Measure Spoons: 1/2 tsp, 1 tsp, 1 tbsp

2 Small Bowls

Large Pot

Large Spoon or Spatula

Pressure Canner and Weight

6 pint jars with lids and rings

Jar Lifter

Tea Towel

• Sterilize jars.
• Fill pressure canner per manufacturer's instructions.
• Wash and dry produce and thaw meat.
• Open cans. Rinse and drain beans.
• Chop all peppers and dice onion
• In one bowl measure and mix all spices. In second bowl mix flour and wine to make a slurry
• In large pot, brown meat
• Add peppers and onions. Cook until onions are translucent. 
• Add beans, beef broth, tomato paste, Worcestershire sauce, and spices. Stir thoroughly.
• Bring to a boil, then reduce to low and simmer. Add slurry and mix thoroughly.
• Simmer for 30 minutes.  (Begin warming pressure canner over medium-high)
• Carefully ladle into warm jars, leaving 1" of headspace.
•  Use butter knife to remove bubbles by gently sliding knife down along the insides of the jars.
• Ripe jar rims clean with a towel.
• Place a lid on each jar and hand tighten rings on. 
• Using jar lifter, place each jar in the pressure canner. 
• Secure lid to pressure canner and bring it up to pressure. Use a 10 lb weight for under 1,000 feet above sea level. Use 15 lb weight for up to 10,000 feet above sea level.
• Process for 75 minutes.
• Release pressure per manufacturer's directions.
• Use jar lifter to carefully lift out jars and place them on a tea towel to cool and finish sealing overnight.
• Store in a cool, dark place for up to a year.