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Homemade, Homecanned Chili 手作りのチリ

There's nothing like a warm pot of chili on a cold winter day! I got this recipe from a college roommate, Nancy, and have enjoyed it for many years.
1 lb (450g) of ground beef/mince    ミンチ 450g
1 medium onion, finely chopped      たまねぎ 1個 (みじんぎり)
3 stalks celery, chopped                      セロリー 3本 (みじんぎり)
1 30-oz (850g) can whole tomatoes 缶詰のトマト 450g
1 30-oz (850g) can kidney beans      缶詰のインゲン豆  450g
1 teaspoon salt                                         しお 小さじ1こ
1 teaspoon pepper                                 こしょう 小さじ1こ
1-2 teaspoons chili power (or more) 唐辛子 こさじ1-2こ
1/2 cup ketchup                                  ケッチャップ 1/2コップ

Brown ground beef, add onion and celery and simmer until somewhat tender. Add remaining ingredients and simmer until tender.
If there is any left over, it makes great canned chili: add hot chili to hot sterilised canning jars, leaving a one-inch headspace. Wipe rims clean with a bit of vinegar (it helps get all the oils off the rim for a good seal), cover with cleaned and warm lids, then screw on the rings until "finger tight" (no need to strain to get it super tight). Process in a pressure canner, 1 hour and 15 minutes for pints, or 1 hour and 30 minutes for quarts, at 10 pounds pressure.
あまれば、缶詰にするといいです。熱いチリを熱くてきれいにした缶詰用ガラスビンに入れて、きれいにしたふたとリングをかけます。圧力鍋に1リットルのビンを1時間30分、 500gのビンを1時間15分ゆでます。圧力は10ポンド(4.5キロ)です。
Serve warm with chili sauce and cornbread--delicious!

What's your favorite cold-weather meal?

Views: 251

Comment by Caroline Malcolm on March 5, 2012 at 10:59am

Yum. Chili might be in my top 5 favorite meals. It's so satisfying! It looks like this recipe could be adapted to use ground turkey or sans meat with ease. I've never used ketchup in my chili -- does it add something extra?

I do have to say that I love soups and stews in cold weather, but for me, NOTHING beats homemade mac and cheese!! It's my favorite.

Comment by Caroline Malcolm on March 5, 2012 at 10:59am

Do you can a lot of soups/stews? My grandmother used to can stew meat in the winters. Haven't tried it myself!

Comment by PlateauGardener on March 5, 2012 at 1:23pm

Carolyn--I am trying my hand at more soups and stews now that I am no longer afraid of my pressure canner, (I remember my Granny telling us how those canners would "'splode"), and I LOVE having them on hand! The ketchup in the chili adds depth to the taste, but depending on the brand can also add an unwanted sweetness.

And I agree--homemade mac and cheese is sooooo good!

Comment by Caroline Malcolm on March 6, 2012 at 10:53am

Ah, got it! What brand of ketchup do you prefer to use? I am still wary of using a pressure canner without an expert canner close by...gotta get over that fear and can some chili!


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