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Our family is going on a week long cabin trip together soon. One of the nights of our reunion we are going to have a chili cook-off! That sounds like a lot of fun, except my husband and I really cannot handle very spicy food. My husband has been especially sensitive to it since he had Covid 19. So, of course, I am joining the cook-off so that I can make sure that at least one of the chilies will be mild enough for our taste!
I decided that the easiest way to make the chili without having to do a long process while on vacation would be to make it at home and can it! So, that is just what I did! I came up with the recipe in my head, made a huge pot of chili for dinner one night and then just canned the rest of it, processing in my pressure canner. Overall, it was even easier than I had imagined. (I had never canned chili before.)
Here are some tips that made the process really easy:
After you eat dinner, prepare your jars and put them in the canner. At my altitude, the process time is 90 minutes for quarts at 10-11 lbs. of pressure. Be sure to check for your area.
My goal was a flavorful chili that gives that chili flavor without burning your tongue. That is what I achieved in this recipe! If you have a sensitivity to super hot spices like my husband and I do, I think you will enjoy my flavorful version of chili. Believe me, when people tell me that food isn't spicy, I rarely trust them because it will still usually be spicy to me. This chili is very mild, yet you definitely get that it is chili!
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Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!