recipe
Meat, Fish, Soup, Stews, and Savory Sauces

Hearty Chili

At serving time, add cooked or canned pinto or kidney beans; heat and serve. To adjust the “heat” in this recipe, increase or decrease the quantity of red pepper flakes.

Yield:

Makes about 6 x 500 ml or 3 x 1 L

Prep Time:

60 minutes

Processing Time:

90 Minutes

Difficulty:

Expert

Ingredients:

  • 4 lb (1.8 kg) boneless beef chuck
  • 1/4 cup (50 ml) vegetable oil
  • 3 cups (750 ml) diced onion
  • 2 cloves garlic, minced
  • 5 tbsp (75 ml) chili powder
  • 2 tsp (10 ml) cumin seed
  • 2 tsp (10 ml) salt
  • 1 tsp (5 ml) oregano
  • 1/2 tsp (2 ml) pepper
  • 1/2 tsp (2 ml) coriander
  • 1/2 tsp (2 ml) crushed red pepper flakes
  • 6 cups (1500 ml) undrained & chopped canned tomatoes

Directions:


  • Cut meat into 1/2 inch (1 cm) cubes, removing excess fat. Lightly brown in hot oil. Add onions and garlic, cook until soft but not brown. Add remaining spices and cook for 5 minutes. Stir in tomatoes. Boil gently 45 to 60 minutes, stirring occasionally.

  • Place 6 clean 500 ml or 3 clean 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Ladle chili into a hot jar to within 1 inch (2.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre sealing discs on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chili.

  • When canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated:

  • Jar Size Time

    • 500 ml 85 minutes

    • 1 L 90 minutes



  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, then remove cover, tilting it away from yourself. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

PRINTER FRIENDLY RECIPE

www.bernardin.ca
A subsidiary of Newell Brands Canada ULC

Reviews

POPULAR RECIPES

  • Fruit Juice
    		 5

    Apple Juice Jelly with Fruit Pectin
  • Jams and Jellies
    		 1

    12 Berry Strawberry Jam edit
  • Pickles
    		 3

    Traditional Bread and Butter Pickles
  • Light Recipes - Reduced Sugar, Salt
    		 2

    Light Cherry Raspberry Preserves – No Sugar Needed Pectin