Step 1

While cooking chili, prepare your pressure canner, with 3" of simmering water. Prep jars and lids according to safe USDA canning guidelines.

Step 2

Brown ground beef, diced onions and diced green pepper in a large pan until fully cooked. Drain grease and discard. Transfer meat mixture to a very large stockpot.

Step 3

Add canned diced tomatoes, kidney beans, chili beans, pinto beans, and black beans to meat mixture. Stir. Add water,spices and Worcestershire sauce. Stir all ingredients well to combine. Cook chili on medium-high until it begins boiling. Give it a taste, and adjust salt, if necessary.

Step 4

Fill prepared (clean & hot) canning jars with hot chili, leaving a 1" headspace in each jar. Remove air bubbles with utensil, and adjust headspace, if necessary. Wipe jar rims clean with a wet dishcloth, to ensure a good seal. Center flat lids on top and screw down rings until fingertip tight. Process quart jars at 10# pressure for 90 minutes. If using pint jars, process at 10# pressure for 75 minutes.

Step 5

Once processing time is completed, let pressure drop to zero naturally, then follow instructions for safely removing vent and lid. PLEASE follow your pressure canners manufacturer instructions!

Step 6

Remove HOT jars of chili, place onto a dish towel on counter (don't place jars directly on counter as temperature variations could lead to cracking the jars). Let jars sit and cool undisturbed overnight. Once completely cooled, check to ensure each jar is properly sealed, wipe down jars, label each one, and store in pantry!