Chili Sauce (Hot Dog) for Canning

Written by Published on in Canning
Jump to Recipe Print Recipe

Also known as coney sauce, This chili sauce is packed with flavor and is perfect for hot dogs, chili and cheese baked potatoes, chili and cheese Nachos or chili cheese dip with Velveeta! You are going to be happy to have this chili sauce on your shelf! So can this chili sauce up today because summer is coming!!

Ingredients and Variations

Ingredients: Ground beef, white onion, beef broth, chili powder, garlic powder, onion powder, ground cumin, cayenne, smoked paprika, Hungarian paprika, apple cider vinegar, Worcestershire sauce, powdered chicken bouillon, salt and pepper.

Variations: Ground pork can be used instead of beef or added with the beef, ground turkey or chicken can be used in place of beef. This sauce can be made hot by adding extra cayenne.

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Chili Sauce (Hot Dog) for Canning
Pin
Print

Chili Sauce (Hot Dog) for Canning

Recipe by Jeni Gough
3.5 from 42 votes
Prep time

20

minutes
Processing time

75

minutes
Yields

15

half pints or
Yields

7

pints

Ingredients

  • 3 lbs lean ground beef

  • 1 large onion, chopped

  • 1 6oz can tomato paste

  • 6 cups beef broth

  • 2 tbsp chili powder

  • 1 tbsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/2 tsp Hungarian paprika

  • 1 1/2 tbsp garlic powder

  • 1 1/2 tbsp onion powder

  • 1 1/2 tsp powdered chicken bouillon

  • 1 tsp Kosher salt

  • 1 tsp fresh ground black pepper

  • 1 tbsp Worcestershire sauce

  • 2 tbsp Vinegar (apple cider or white)

Directions

  • nspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
  • In a large pot, cook ground meat just until done, remove any fat, add tomato paste and cook for 2 minutes, then add onions and seasonings, add broth, bring to a boil, lower heat, cover and simmer for 10 minutes.
  • Fill jars with meat mixture leaving 1-inch headspace, remove air bubbles (adding more if need to have 1-inch headspace), wipe rims, Place on lids and rings fingertip tight. Add jars directly to simmering pressure canner.
  • Process half pints and pints for 75 minutes.

Comments are closed.