Smoky Pork, Bacon and White Bean Chili

Indulge your taste buds in a savory symphony of flavors with our smoky pork bacon and white bean chili, a culinary masterpiece that elevates the classic chili experience. This hearty and soul-warming dish combines the rich and robust essence of smoky pork bacon with the creamy texture of white beans, creating a perfect balance of protein and comfort. Pressure-canned to perfection, the aromatic blend of spices and herbs transforms each bite into a culinary adventure, while the smokiness of the bacon adds a delightful depth to the overall profile. Whether you’re a chili enthusiast or simply seeking a satisfying and flavorful meal, this canned creation promises to deliver a taste sensation that lingers long after the last spoonful. Get ready to savor the warmth and goodness encapsulated in each jar of our smoky pork bacon and white bean chili—a culinary journey that embodies the essence of comfort and indulgence.

Smoky Pork, Bacon and White Bean Chili

Leisa Sutton

 

 

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Servings 12 quarts

Ingredients

  

1x2x3x

• 6-12 lbs pork butt (or cut of your choice)
• 6 cups cannellini beans (dry)
• 4 large white onions, diced
• 8 tbsp. chili powder
• 4 tbsp. smoked paprika
• 1 lb bacon, cooked and diced
• 4 29oz cans of diced tomatoes
• 12 cups water

Instructions

 

Pre-Canning

• To quickly hydrate beans, you may cover sorted and washed beans with boiling water in a saucepan. Boil 2 minutes, remove from heat, soak 1 hour and drain.
• Smoke pork at 300 for 2 hours
• Cook bacon until crispy, pat off oil and dice

Canning Session

• In a separate pot saute onions until translucent.
• Add diced tomatoes, chili powder, smoked paprika, diced cooked bacon and water. Bring to a low boil and turn down heat.
• Divide meat between jars
• Add 1/2 cups of soaked beans to each jar
• Top off jar with the chili mixture to 1 inch headspace after debubbling.

Canning

• Wipe all of the rims of the jars
• Place your lid and then your canning rings, finger tight.
• Place filled jars into a warm canner and place the lid of the canner on.
• Vent canner for 10 minutes of a steady stream of steam
• Once venting is completed, place the regulator on the canner.

  If you have a weighted regulator, begin your timer when the regulator begins dancing.

  If you have a non-weighted regulator, begin your timer when your guage shows the proper pressure for your elevation.
• Process for 90 minutes (quarts)

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