Like many of my fellow homesteaders, I’m in the “quiet time” of the canning season. The garden is put to bed, the apples and ripened-in-a-box tomatoes {always the last to be put up} have long been taken care of, and I can finally take a deep breath.

Maybe even entertain the thought of a “break”.

{Enter your very best Wayne’s World “Sha! Right!”… here}.

That’s just crazy talk.

This is the time when I’m either canning up venison and cooking up bone stock, replenishing the chicken or turkey stock from the carefully packaged and frozen carcasses always on hand, or canning delicious homemade chili.

Canned chili is excellent to have on hand for nights where you need to make supper in a snap. It’s one of those items that maintain a constant presence on my canning shelf because it has truly saved a last-minute meal freakout on more than one occasion. And because it’s fully cooked {simply heat & eat}, it’s the perfect lunchbox option for husbands heading off to work and for picky children turning up their nose at the “other” menu option.

Besides, one can never have too many canning recipes, right?

Right.

Home Canned Chili

{Printable Version}

Ingredients:

• 3 lbs. ground venison {or hamburger, bison, elk, etc.}
• 3 c. dried organic kidney beans
• 2 quarts canned whole/halved or crushed tomatoes
• 1 cup chopped onion {or 3 tsp. onion powder}
• 2 tsp. salt {for the beans}
• 1 tsp. black pepper
• 3 tsp. salt {for the chili}
• 6 Tbs. chili powder
• Optional additions: cumin, cayenne pepper, green pepper

Directions:

• Wash beans and remove any foreign objects {stones}. Put them in a large bowl or pot and cover with 3 inches cold water. Allow to soak overnight; at least 12 hours.
• Drain beans, put in stock pot and combine with 6 cups water and 2 tsp. salt. Bring to a boil, reduce heat and simmer for 30 minutes. Drain and set aside.
• Brown your ground meat and onions. Drain. Add the beans, tomatoes, salt, pepper, and chili powder. Simmer for 5 minutes.

• Stir well. Fill hot canning jars with chili mixture, leaving 1″ head space.

• Secure lids and bands. Process in a pressure canner accordingly {as suggested by the National Center for Home Food Preservation}:

Remove to a cooling rack or to a couple layers of towels. Let sit for 12 hours before storing in a cool, dry place.

Related Posts:

Canning Venison

Canning Bear Meat & Bone Broth

Canning Rabbit Meat

Shared at:

The Art of Homemaking Mondays #33

Clever Chicks Blog Hop #119