1. Cook the garlic and onion in a large saucepan until they’re fragrant and turn light brown. You can also use a crockpot or slow cooker to make the chili.
2. Cook the ground beef until the meat is brown, with no pink color. Drain the fat from the beef.
3. Add crushed tomatoes, beef broth, brown sugar, apple cider vinegar, cumin, garlic powder, and pepper. Depending on your taste, you can use tomato sauce or tomato paste instead of crushed tomatoes.
4. Let the chili simmer on medium heat for around 15 minutes so the flavors meld and the liquid reduces slightly.
5. While the chili is simmering, sterilize your canning jars, lids, and bands by washing them in hot, soapy water and rinsing. Place the canning jars into simmering water for 10 minutes and keep hot.
6. Carefully ladle the hot chili into the sterilized jars using a canning funnel, leaving 1 inch of headspace at the top. Get rid of any air bubbles by running a clean utensil around the inside of the jar.
7. Use a damp, clean cloth to wipe round the jar rims and remove any food residue. Put the lids on the jars, and secure them with the screw bands, which you should tighten until fingertip-tight.
8. Add the recommended amount of water to your pressure canner, usually around 2 to 3 inches. Preheat the canner according to the manufacturer’s instructions.
9. Carefully place the filled jars into the preheated pressure canner using a jar lifter or tongs. The jars must not touch each other or the sides of the canner.
10. Secure the pressure canner lid and adjust the pressure per your altitude and canner type:

Dial Gauge Canner Processing Time and Pressure

• 0-2,000ft: 11lbs
• 2,001-4,000ft: 12lbs
• 4,001-6,000ft: 13lbs
• 6,001ft and up: 14lbs

Weighted Gauge Canner Processing Time and Pressure

• 0 – 1,000ft: 10lbs
• 1,001ft and up: 15lbs

Post Processing

1. Process pints for 75 minutes.
2. Once the processing time is complete, switch off the heat and let the pressure drop to zero.
3. Open the canner lid carefully and remove the jars using a jar lifter, and place them on a heat-resistant surface to cool for 12-24 hours.
4. When the jars have cooled, remove the screw bands and check the seals by pressing the center of the lids. The jars are properly sealed if the lids do not flex or pop.
5. Label the jars with the date and contents, then move them to a cool, dark place for long-term storage.