6cupscanned tomatoes, with juice(we blanched fresh tomatoes)
1red chili pepper, finely chopped
Serving Size: 1 (260) g
Servings Per Recipe:12
Calories from Fat 264 g58 %
Total Fat 29.4 g45 %
Saturated Fat 11.3 g56 %
Cholesterol 128.5 mg 42 %
Sodium 1258.7 mg 52 %
Total Carbohydrate10.6 g 3 %
Dietary Fiber 3.6 g14 %
Sugars 4.6 g18 %
Protein 37.2 g 74 %
Prepare weighted-gauge pressure canner, jars, and lids.
In a large stainless steel saucepan, over medium-high heat, brown ground beef.
Drain off fat.Add onions and garlic.Cook until onions are tender.
Add tomatoes, chili powder, salt, chili pepper, and cumin seeds.Increase heat to medium-high and bring to a boil.Reduce heat and boil gently for 20 minutes.Skim off excess fat.
Ladle hot chili into hot jars, leaving 1 inch headspace.Remove air bubbles and adjust headspace, if necessary, by adding hot chili.Wipe rim with a paper towel moistened with vinegar.Center lid on jar.Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in pressure canner.Adjust water level, lock lid and bring to a boil over medium-high heat.Vent steam for 10 minutes, then close vent.Continue heating to achieve 10 lbs pressure.Process pint jars for 75 minutes and quart jars for 90 minutes.
Turn off heat.Let pressure return to zero naturally.Wait 2 minutes, then open vent.Remove canner lid.Wait 10 minutes, then remove jars, cool and store.
Alternative Chili Seasoning:In place of the dry seasonings and chili pepper, substitute this seasoning blend;1/3 c chili powder, 2 tsp ground cumin, 2 tsp salt, 1 tsp dried oregano, 1 tsp ground coriander,1 tsp crushed hot pepper flakes, and 1/2 tsp freshly ground black pepper.