Chili con Carne
Servings 5 pint jars
Ingredients
- 5 regular mouth pint jars sanitized, with lids and rings
- 2 lbs ground beef
- 5 cloves garlic minced
- 8 oz mushrooms chopped
- 1 medium yellow onion chopped
- 3 ribs celery chopped
- 1 large red bell pepper seeded and chopped
- 1 cup corn
- 3 tbsp olive oil
- 1 bottle beer
- 1 (16 oz) can crushed tomatoes
- 1 cup Chile Colorado or 2 tbsp chili powder
- 1/2 cup dried black beans or 1 (16 oz) can black beans
- 2 tbsp lime juice or lemon juice
- salt and pepper to taste
Optional depth of flavor seasonings (see note below)
- 1 tbsp ground cumin
- 1 tsp oregano
- 2 tbsp Worcestershire sauce
- 2 tbsp molasses
- 2 tbsp cocoa powder
- 2 tsp fish sauce
- 2 tsp soy sauce
- 1 tsp liquid smoke
- 1 tbsp fine ground coffee
Instructions
Cook the beef and veggies
- Put a large pot over medium/high heat and add the olive oil
- Add in the ground beef and cook until brown
- Add the chopped veggies and stir to coat, adding a bit more olive oil as necessary
- Cook until the veggies are soft
Bringing it all together
- Bring the burner up to high and pour the beer over the veggie/beef mix until it is covered
- Deglaze the pan and scrape up any browned bits and let the beer reduce by half
- Add in the tomatoes, Chile Colorado, black beans, and corn and stir thoroughly
- Reduce heat to simmer
- Add in the depth of flavor seasonings
- Season with salt and pepper to taste
- Optionally, slow cook the chili for up to 24 hours (see note below)
Canning the Chili
- Add canning rack to the instant pot and fill with ~2 inches of water
- Bring the 2 cups water to boil
- Distribute the chili evenly among the pint jars
- Wipe the rims of the jars clean as necessary
- Apply lids and screw the bands to finger tightness on the jars
- Using the jar lifter, lower the jars in to the instant pot
- Secure the lid of the instant pot and make sure the pressure valve is set
- Program the instant pot to cook under high pressure for 1 hour and 15 minutes, and make sure to disable the Keep Warm setting
Wrapping up the process
- After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
- Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
- If the rings on the jars are loose, they can be finger tightened again, carefully
- Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
- After the jars have cooled, the rings can be removed and the jars are now shelf-stable and safe to store in a pantry to be eaten later
- If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly
Notes
Depth of flavor seasonings:
These are seasonings that I add to my chili to boost the depth of flavor, to add a more complex umami component. However, some of these you may not have on hand, and are certainly not required to make chili. If you have them on hand, I’d recommend adding these, but it’s your call if you want to add them. I encourage you to make your own modifications to these seasonings and experiment with what you have on hand and suits your taste.
Slow cooking the chili:
I like to transfer my chili to a slow cooker and simmer it at least overnight to help develop some of the flavors before canning. Now in theory you get this by default via the pressure canning step, however I have found that the longer I let it simmer, the more I enjoy the end result. If you have the patience, I recommend letting the chili simmer for at least a few hours before canning.
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