Follow instructions above for prepping jars and pressure canner.
Turn the heat on low while chicken chili is simmering for the final ten minutes.
Carefully remove jars from canner, dump out water and, using a ladle, divide chili evenly between six quart-size jars or twelve pint-size jars leaving one-inch headspace. (See notes below)
Take bubble remover and run it along the four sides of each jar. Top jars off with more broth or water to maintain one-inch headspace.
Run finger along the rims of each jar, checking for knicks or chips.
Dip a clean towel into some white vinegar and wipe the rims of each jar.
Center lids onto each jar, then add bands and tighten to fingertip tight.
Place jars onto a rack inside the pressure canner.
Put lid on pressure canner according to manufaturer's instructions.
Bring canner to a full stead steam over medium-high heat. Let steam vent for 10 minutes.
Place pressure regulator (or "jiggler") onto the vent and allow pressure to slowly climb until it's reached full pressure (see notes section for proper pressure based on elevation).
Stabilize the pressure by making small adjustments to the heat until the pressure remains steady at the correct psi (pounds of pressure per square inch).
Set your timer for 90 minutes for quart-size jars or 75 minutes for pint-size jars.
Once time is up, turn off the heat and allow the pressure to return down to zero naturally.
Remove the regulator or "jiggler" and set a timer for ten minutes to allow all the steam to escape.
Remove the lid carefully and, using a jar lifter, transfer the jars to a towel-lined countertop out of the way. Allow jars to sit, undisturbed for 12-18 hours.
Check seals, remove bands, and clean jars before moving them to long-term storage.