Yep, you are missing one important thing. Use a USDA approved recipe for anything you can, at least if you want to be safe.
Check out this site: National Center for Home Food Preservation
It has all you need to know about canning everything that can be canned. There is a recipe for chili with meat on that site. You can adjust seasonings, but do not adjust ratios of ingredients. Density counts--a recipe that is too dense may not reach the proper temperature in the center of the jar.
Old standards said to can for the amount of time needed for the ingredient that took the longest time, but later research has suggested that that policy doesn't always work.
Tell him to freeze it, unless his recipe is really similar to the one on the site.
I work for Missouri Extension, and we are real tight-asses about following canning instructions to the letter. Lots of people have canned lots of things and haven't died--but I prefer not to take chances.