🌶️ No Bean Chili in a Jar
Fully Ready-to-Eat, Perfect for Travel and Retirement!
📌 In This Article
🌶️ The Chili Story
"Finally! No bean chili in a jar. This is fully ready-to-eat once reconstituted. Retirement and travel convenience just leaped into a whole new game."
This is the chili you've been waiting for. No beans, fully cooked, and ready to eat once reconstituted. Whether you're retiring, hitting the road in an RV, or just want a quick meal, this chili is a game-changer.
One quart jar will feed two people easily or one hungry person perfectly. And the best part? It's so easy to whip up and throw over nachos — the possibilities are endless.
💬 The game-changer: "Retirement and travel convenience just leaped into a whole new game."
📦 Ingredients
🌶️ For the Chili
- 🥩 2 lbs ground beef
- 🧅 2 large onions – Coarsely chopped
- 🫑 1 green pepper – Coarsely chopped
- 🫑 1 red pepper – Coarsely chopped
- 🧄 6 cloves garlic – Smashed and minced
- 🌿 3 ribs celery – Strings removed, coarsely chopped
- 🍅 2 quarts canned tomatoes – Chopped and drained
- 🍅 1 quart tomato sauce
- 🍅 1 tin (8 oz) tomato paste
- 🫘 2 quarts kidney beans – Drained and rinsed (optional — we left them out!)
- 🌽 1 pint canned corn – Drained
- 🍬 2 tbsp sugar
- 🌶️ 6 tbsp chili powder – More to taste
- 🌿 2 tsp cumin
- 🌿 1 tsp dried oregano
- 🌶️ 1 tbsp chili flakes – More or less to taste
- 🌿 1/8 tsp cloves
- 🍫 1 tsp dark cocoa powder – Secret ingredient!
- 🧂 2 tsp salt
💡 Pro tip: "The dark cocoa powder is the secret ingredient — it adds depth without making it taste like chocolate!"
📝 Step-by-Step Instructions
Step 1 – Brown the Beef
- In a large, heavy-bottomed pot, brown the ground beef over medium-high heat.
- Break it up with a spoon as it cooks.
- Drain excess fat.
💡 Pro tip: "Don't drain all the fat — some adds flavor. Leave about 2 tbsp in the pot."
Step 2 – Sauté Vegetables
- Add onions, peppers, celery, and garlic to the pot.
- Sauté until soft and fragrant (about 8-10 minutes).
💡 Pro tip: "This was so easy other than the prep since we processed all ingredients but some spices."
Step 3 – Add Tomatoes and Spices
- Add canned tomatoes, tomato sauce, tomato paste, sugar, chili powder, cumin, oregano, chili flakes, cloves, cocoa powder, and salt.
- Stir well to combine.
- If adding beans, add them now (we left them out!).
💡 Pro tip: "Add 3-4 cups of water. If adding beans, use 3 cups of water per 1 cup of kidney beans."
Step 4 – Simmer
- Bring to a boil, then reduce heat and simmer for 30-45 minutes.
- Stir occasionally to prevent sticking.
⚠️ Important: "Stir frequently — chili can scorch easily on the bottom."
Step 5 – Prepare for Canning
- Prepare your pressure canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
💡 Pro tip: "This quart jar will feed two people easily or one hungry person perfectly."
Step 6 – Fill the Jars
- Ladle hot chili into hot jars.
- Leave 1 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
💡 Pro tip: "Wipe those rims clean! Any residue can prevent a good seal."
Step 7 – Pressure Can
- Process in a pressure canner at 10 lbs pressure for:
- Quarts: 90 minutes
- Pints: 75 minutes
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Chili with meat MUST be pressure canned. Water bath canning is NOT safe. The temperature needs to reach 240°F to kill pathogens.
Step 8 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🍽️ How to Serve Your No Bean Chili
🍽️ Serving Ideas
- 🧀 Nachos: Pour over tortilla chips with cheese
- 🌮 Tacos: Use as a filling
- 🍝 Chili Dogs: Top your hot dogs
- 🥣 Baked Potatoes: Load up a baked potato
- 🍲 Chili Bowls: Serve with cornbread
- 🧀 Chili Cheese Fries: Top with cheese sauce
💡 Pro tip: "Oh and how amazing to whip up and throw over Nachos — the possibilities are endless."
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Reheat: Stovetop or microwave
💡 Pro tip: "Label jars with the date so you know when they were canned."
💡 Pro Tips
- 🍫 Don't skip the cocoa powder: It adds depth without making it taste like chocolate.
- 🌶️ Adjust heat to taste: Add more chili flakes if you like it spicy.
- 🫘 No beans: This recipe is designed without beans — but you can add them if you want.
- ⏱️ Simmer well: Let the flavors meld before canning.
- 🫙 Use new lids: Old lids may not seal properly.
- 🏷️ Label everything: Date and contents on every jar.
- 🏕️ Perfect for travel: Great for RV living, camping, and retirement.
❓ Frequently Asked Questions
❓ Can I water bath can this chili?
NO! Chili with meat must be pressure canned.
❓ How long does canned chili last?
Up to 1 year when properly pressure canned and stored.
❓ Can I add beans?
Yes, but adjust the water and processing time isn't needed since beans are safe at the same times.
❓ Why add cocoa powder?
It adds depth and richness to the chili.
❓ How many people does a quart jar feed?
2 people easily or 1 hungry person perfectly.
❓ Can I use ground turkey?
Yes, ground turkey works great.
❓ How do I reconstitute this?
It's already fully cooked — just heat and eat!
❓ Can I freeze this instead?
Yes, but canning makes it shelf-stable.
❓ Is this good for RV travel?
Yes! It's perfect for retirement and travel convenience.
❓ Will I ever buy canned chili again?
Probably not! Homemade is so much better!
📄 Printable Recipe Card
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║ NO BEAN CHILI IN A JAR ║
║ Fully Ready-to-Eat, Perfect for Travel and Retirement! ║
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YIELD: 6 quart jars | TIME: ~3 hours | PROCESS: 90 min (quarts)
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INGREDIENTS
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- 2 lbs ground beef
- 2 large onions, coarsely chopped
- 1 green pepper, coarsely chopped
- 1 red pepper, coarsely chopped
- 6 cloves garlic, smashed and minced
- 3 ribs celery, coarsely chopped
- 2 quarts canned tomatoes, chopped and drained
- 1 quart tomato sauce
- 1 tin (8 oz) tomato paste
- 1 pint canned corn, drained
- 2 tbsp sugar
- 6 tbsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1 tbsp chili flakes
- 1/8 tsp cloves
- 1 tsp dark cocoa powder
- 2 tsp salt
- 3-4 cups water
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INSTRUCTIONS
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1. Brown ground beef in a large pot. Drain excess fat.
2. Add onions, peppers, celery, and garlic. Sauté until soft.
3. Add tomatoes, tomato sauce, paste, sugar, and all spices.
4. Add 3-4 cups water. Bring to a boil, then simmer 30-45 min.
5. Prepare pressure canner, jars, and lids.
6. Ladle hot chili into hot jars, leaving 1" headspace.
7. PRESSURE CAN:
- Quarts: 90 minutes at 10 lbs pressure
- Pints: 75 minutes at 10 lbs pressure
8. Cool, check seals, and store.
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HOW TO SERVE
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✓ Nachos ✓ Tacos ✓ Chili Dogs ✓ Baked Potatoes ✓ Cornbread ✓ Fries
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READY-TO-EAT! 🌶️
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"This quart jar will feed two people easily or one
hungry person perfectly. Oh and how amazing to whip
up and throw over Nachos — the possibilities are
endless. Retirement and travel convenience just
leaped into a whole new game." ❤️
© CanningRebels — No Bean Chili in a Jar
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