I can chili with beans as needed. Of course pints as mine is rich with beans. The thing is, it will get very thick, like condensed soup thick and, will need water, or tomato sauce added when you warm it up to eat later.
I use venison for the meat if I am canning it, ultra lean, no fat to worry about. If I had to use grocery store meat, I'd buy a very lean, tough roast and trim the fat, then grind the meat myself to get as close to 99% lean as I could.
The other option is to can no meat chili, then add meat when you want to eat it but, that doesn't work for leftover chili.