Chili Soup (Pressure Canning) Recipe

Name: Chili Soup (Pressure Canning)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Dry Beans, Such As Kidney, Black, Or Pinto; 4 pounds Ground Beef; 2 Tablespoons Minced Garlic; 3 Tablespoons Chili Powder; 1 Tablespoon Kosher Salt; 1 Tablespoon Cumin; 2 teaspoons Oregano; 2 cans (28 Oz. Size) Crushed Tomatoes; 2 whole Onions, Chopped; 1 whole Jalapeno, Diced; 1 whole Green Pepper, Chopped; 2 whole Carrots, Diced; 2 stalks Celery, Diced; 1 quart Chicken Broth; 3-1/2 teaspoons Pickling Salt

Servings: persons

2 cups Dry Beans, Such As Kidney, Black, Or Pinto
4 pounds Ground Beef
2 Tablespoons Minced Garlic
3 Tablespoons Chili Powder
1 Tablespoon Kosher Salt
1 Tablespoon Cumin
2 teaspoons Oregano
2 cans (28 Oz. Size) Crushed Tomatoes
2 whole Onions, Chopped
1 whole Jalapeno, Diced
1 whole Green Pepper, Chopped
2 whole Carrots, Diced
2 stalks Celery, Diced
1 quart Chicken Broth
3-1/2 teaspoons Pickling Salt

1
Note: You will place all the ingredients directly into 7 clean and sterilized quart jars.
2
Soak dry beans in a bucket of cold water overnight or at least 6 hours.
3
In a Dutch oven over medium heat, brown ground beef and add minced garlic, chili powder, kosher salt, cumin, and oregano. Divide beef, beans, tomatoes, veggies, and chicken broth equally into the jars. Add 1/2 teaspoon pickling salt to each quart. If the jars are not full enough, add boiling water. Seal with hot, sterilized lids and rings, not too tight.
4
Process in pressure canner at 12 pounds for 90 minutes.
5
I love homemade canned soup in my pantry, ready for giving away.

1470

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups Dry Beans, Such As Kidney, Black, Or Pinto, 4 pounds Ground Beef, 2 Tablespoons Minced Garlic, 3 Tablespoons Chili Powder, and more.

Yes, Chili Soup (Pressure Canning) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Soup (Pressure Canning)

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