Pork doesn't quite have the 'character' or flavor of a beef chuck. I would think the beans are either fresh, or cooked. Pressure canning would be the only way to do this, and most of any fat rendered out, must be removed. You could try pork, but with the herbs and spice combination the chili would not have a rich beefy taste. When making a beef based chili, the best way is to use a very cheap meat cut like chuck or or top of the round. Don't use ground meat, but instead run it through a food processor to coursly chop it up.

I do have a meat grinder, and usually grind my own anyway. I'll just buy canned kidneys in the honkin'-size can at Costco, since I don't have fresh, and I'll use the pork for something else. Thanks so much - this forum is the best!

As mentioned, a meat grinder tends to chop the meat too fine, like small granules. A food proceeeor chops it ito bits large and small, which to me, is a better texture. YOu can try using a little pork with the beef, if you like a really meaty chili. I am not sure, but do you add cumin to the chili?

Be very careful with that site. You'll see the discussion on this previous thread.

The link for caramelized onions is dead. For whatever reason he pulled the recipe off the site, but the eggplant tampenade (sic) is a prime example of a worrisome recipe that remains.

Carol

Here is a link that might be useful: Canning Caramelized Onions

Would this be a better (safer) recipe to use?

Here is a link that might be useful: Chili Recipe

The recipe link just posted obviously uses dried beans. It looks quite safe to pressure can. As noted in the recipe, its advised not to thicken it, unless your using some dried ingredients that would naturally soak up some of the liquid.

Awesome, thanks!

That's an NCHFP recipe. They're all lab tested and safe to can.

Re your question about the original recipe for chili from canningusa, I don't see a problem with it (though the citrus juice seems a little unusual), but you're always going to be confident of the safety of NCHFP recipes. They're great, especially for beginners.

Carol

Ok bumping this up to ask a question of more knowledable folks.... Can I omit the beans from the NCHFP recipe??? Leave everything else the same and just omit the beans??? I dont like beans in my chili (I know the HORROR! lol)

Serena

Well it isn't recommended but it can be done. You'll be reducing the volume by close to half and that will change the density. You can compensate for that somewhat by packing looser and using more liquid in the jars. That extra liquid will also compensate for the liquid lost by cutting the peppers and onions if you choose to.

It will make the seasonings (salt, pepper, chili powder) overwhelming I think. You'll want to reduce them too and since they are dried spices that is safe (fresh can't be changed). You can safely reduce the peppers and onions a little as they are low acid but I wouldn't change the amount of tomatoes as you need that acid and reducing it gets to be a safety issue.

So what you'd end up with would be a soupier chili than usual (you can drain off liquid when heating prior to serving) with no beans but extra tomatoes seasoned to taste. For your altitude - Pints @ 15lbs. 75 mins.

JMO but not tested or approved.

Dave

Ok I am wondering if I could jsut do the ground meat recipe found at theNCHFp website and add chilli seasoning... it says you can use tomatoe juice. I mainly just want the flavor to be right, I can thicken and doctor it up later. I'de prefer to do some of the meat with minced onions and garlic and chillir seasoning and thicken when opened and serving.......

Here is a link that might be useful: NCHFP

Sure the ground meat recipe with tomato juice and then adding your chili powder to taste is no problem as long as you use dried spices. Keep in mind that spices can tend to intensify with storage so don't get too carried away with the chili powder. ;)

Just be sure to get as much fat out as possible before putting in the jars. You can cook, cool, skim fat, then back to the pan and re-heat completely and then jar with the boiling juice.

Then you can add the onions, peppers, and additional flavorings at preparation/serving time.

Dave

This may be a bit more work than having a ready-to-eat chili, right out of a jar, but I've found using a combination of canned items, plus addings - i.e. meat, spices, onions - is still an easy chili.

I can pinto beans for this in quart jars.

Also separately can enchilada sauce - (that the folks on this forum helped me with last year). It then can be used for making either enchiladas, or adding to beans for a "quickie" chili.

So - in my crock pot -

1 or 2 quart-sized cans pinto beans.

1 pint enchilada sauce.

1-2 lbs. (home-ground) pork sausage from freezer after browning.

1 large onion chopped.

Spices - to your taste - chili powder, thai hot peppers, paprika, cumin, etc., oregano, basil maybe - salt and pepper. Oh yes, don't forget the garlic!

It is a quickie meal, although still a bit of work - but not much.

Just my 2 c's.

Bejay

Ok I found this recipe and wanted to see if this is a safe recipe it was on the freshpreserving.com:

Hearty Chili
Makes about 3 (32 oz) quarts or 6 (16 oz) pints

View half-serving recipe >

You will need:
 4 lb boneless beef chuck
 1/4 cup vegetable oil
 3 cups diced onion (about 4 medium)
 2 cloves garlic, minced
 5 Tbsp chili powder
 2 tsp cumin seed
 2 tsp salt
 1 tsp oregano
 1/2 tsp pepper
 1/2 tsp coriander
 1/2 tsp crushed red pepper
 6 cups undrained and diced canned tomatoes (about 4 14.5-oz cans)
 3 (32 oz) quart or 6 (16 oz) pint glass preserving jars with lids and bands

Directions:
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) CUT meat into 1/2-inch cubes, removing excess fat. Lightly brown in hot oil. Add onions and garlic, cook until soft but not brown.
3.) ADD remaining spices and cook for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat and simmer for 45 to 60 minutes, stirring occasionally.
4.) LALDE hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 30 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Here is a link that might be useful: Freshpreserving.com chilli recipe

It has 2 potential problems: the oil is one. The use of added oils in home canned recipes is restricted to tested and approved recipes because the oil insulates the botulism spores and prevents the heat from killing them. That is why we have to remove all the fat before canning, not add more. ;)

#2 is that it advocates the use of commercially canned tomatoes. That too is discouraged because it changes the density of the the product and density changes voids processing times. There is another discussion running here right now on this aspect.

That said, since this is a Ball recipe which is usually considered a safe source, I would probably make it with 1 change. I would reduce the oil to the minimal amount needed to brown the meat and then add to the recipe an instruction to drain the meat well before adding any other ingredients.

They have increased the normal processing time from 75 mins. to 1 hour and 30 mins. (and you will have to do it at 15 lbs. not the 10 in the recipe) so that is to compensate for the canned tomato density. But those canned tomatoes are going to be MUSH. If that is ok with you, fine. I'd prefer using fresh or frozen ones rather than canned as they will taste better and have a better consistency. Your choice. ;)

Dave