Prepare Jars: Examine all jars for cracks or chips and discard any damaged jars. Wash jars and rings in hot soapy water, rinse thoroughly, and keep jars hot in a 180°F oven or simmering water until ready to fill.
Heat Lids: Place new canning lids in a small saucepan, cover with hot water at 180°F, and keep hot until ready to use. Do not boil lids as this may damage the sealing compound.
Ready Canner: Add 2-3 inches of water to your pressure canner and place the rack inside. Begin heating the canner while preparing the chili to save time during processing.
Brown Meat: In a large heavy-bottomed pot, brown the ground meat over medium-high heat, breaking it into small, uniform pieces and cooking until no pink remains. Drain excess fat, leaving meat in the pot.
Cook Vegetables: Add chopped onions, bell peppers, and celery to the browned meat and cook for 5 minutes until vegetables are slightly softened but still firm, stirring frequently to prevent sticking.
Add Tomatoes and Seasonings: Stir in crushed tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally to blend flavors.
Heat for Processing: Bring the chili mixture back to a full boil and maintain heat throughout the filling process. The chili should be very hot when ladled into jars to ensure safe canning temperatures.
Fill Jars: Using a ladle and wide-mouth funnel, fill hot jars with chili, distributing meat and vegetables evenly among jars. Leave exactly 1 inch headspace from the rim of each jar, adjusting liquid level as needed.
Remove Air and Seal: Remove air bubbles by running a plastic tool around the inside of each jar, adjusting headspace if necessary. Wipe jar rims thoroughly with a clean, damp cloth and center hot lids on jars with rings finger-tight only.
Process Under Pressure: Place filled jars on the canner rack using a jar lifter, ensuring jars do not touch each other. Lock canner lid in place, heat until steam vents steadily for 10 minutes, then place pressure regulator on vent and process at 11 pounds pressure for 100 minutes for both pints and quarts. Adjust pressure for altitude: 1,001-2,000 feet use 11 lbs, 2,001-4,000 feet use 12 lbs, 4,001-6,000 feet use 13 lbs, 6,001-8,000 feet use 14 lbs. After processing, turn off heat and let pressure return to zero naturally before opening canner.
