Chili (Canned)

READY IN: 2hrsYIELD: 6 pint jars

INGREDIENTS

  • 5lbsground beef
  • 2cups chopped onions
  • 2garlic cloves, minced
  • 6cupscanned tomatoes, with juice(we blanched fresh tomatoes)
  • 12 cupchili powder
  • 4 12 teaspoonssalt
  • 1red chili pepper, finely chopped
  • 1teaspooncumin seed
  • NUTRITION INFO

    Serving Size: 1 (260) g

    Servings Per Recipe:12

    Calories: 455.5

    Calories from Fat 264 g 58 %

    Total Fat 29.4 g 45 %

    Saturated Fat 11.3 g 56 %

    Cholesterol 128.5 mg 42 %

    Sodium 1258.7 mg 52 %

    Total Carbohydrate10.6 g 3 %

    Dietary Fiber 3.6 g 14 %

    Sugars 4.6 g 18 %

    Protein 37.2 g 74 %

    DIRECTIONS

  • 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.
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