Layered Chili for Canning

This is a direct cut-and-paste from a Facebook group file.  I haven't tried this version yet, but plan to soon.  

Layered Chili Recipe for Canning

Recipe adapted from Creative Canning

First thing, get the pressure canner set up on the stove and ready for the jars. Next get a large kettle or pot of non-chlorinated water ( I used bottled water) heat to boiling. You will need the water later. Decide how many jars you want to can up, my canner fits 7 wide mouth pint jars at a time so I always make a full canner. Have the lids and rings ready in a small pot of boiling water.In each clean pint size jar you layer the ingredients into each jar in the order given. You don’t have to mix anything up before putting in the jar as the actual canning process in the pressure canner will do all the work for you, isn’t that great. 

For each pint jar:

▪ 1/4 cup dry pinto beans or any dry beans that you prefer (rinsed well before hand )

▪ 2/3 cup ground beef – already cooked, crumbled and drained▪ 1/4 cup chopped tomatoes – I used canned chopped tomatoes

▪ 2 tablespoons chopped onion

▪ 2 tablespoons chopped green chilis - these are in the Mexican section of your store

▪ 1 tablespoon plus 1/2 teaspoon tomato sauce

▪ 1 tablespoon chili powder

▪ 1/2 teaspoon salt – I used kosher salt

▪ 1/8 teaspoon cumin

▪ 1/8 teaspoon cayenne pepper

▪ dash of black pepper

▪ hot water – non chlorinated

Once the jars are layered with the ingredients fill the jars with the hot water to the 1-inch fill line. Remove air bubbles and top off the jars to be sure liquid is at 1-inch. Place lid and ring on jar and place in the canner. Continue until all jars are in canner.Side note after making this recipe many times, I do this in an assembly line system. Placing the dry pinto beans that have been rinsed very well into each jar, then I put the cooked ground beef into each of the jars, then proceed thru the list until all the jars have the ingredients. This way I am sure all of the jars got the same amount of each item and I don’t miss any and when they are done each jar will taste the same. Then fill all the jars with the hot water, place on lids and rings.

Process at 10lbs. pressure 75 minutes for pints,  90 minutes for quarts