Tuesday, August 18, 2009


Yield: about 4 quarts

5 lbs ground beef
2 C chopped onion 
1 clove garlic, minced
7 C canned tomatoes and juice
1/2 C chili powder
1 1/2 Tbsp salt
1 hot red pepper, finely chopped
1 tsp cumin seed

Brown meat in a large saucepot. Drain off excess fat. Add onions and garlic; cook slowly until onions are tender. Add remaining ingredients and simmer 20 minutes. Skim off excess fat, if necessary, before canning. Ladle hot chili into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process for 90 minutes at 10 pounds in a pressure canner.

To serve: add cooked beans, whatever kind you like.


Sandi said...

Oh my gosh, I love this blog. I will be referring to it a lot.

Erica Hanks said...

Erica Billingsley Hanks August 27 at 8:08pm
I canned my chili today. I did it with beans mixed in and it turned out great! So yummy! I soaked the beans overnight and left them cooking while I was at volunteering school this morning. When I got home, I did the meat/tomato part of the chili, then seasoned the beans the same way. I just layered each mixture into the jars. I ended up with 12 quarts using the 5 lbs of hamburger! Yay!