Yield: 1 servings

Measure Ingredient
5 pounds Ground beef
2 cups Chopped onion -- (about 2 medium)
1 Clove Garlic -- minced
6 cups Cooked or canned tomatoes and juice
½ cup Chili powder
1½ tablespoon Salt
1 Hot red pepper, finely chopped
1 teaspoon Cumin seed

Brown meat. 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 pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner. Yield: about 6 pints or 3 quarts.

To Serve: Add cooked or canned pinto or kidney beans; heat and serve.

Note: When cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned.

Typed for you by Marjorie Scofield 6/23/95 Recipe By : from Harrison Daily Times, June 20, 1995 From: Marjorie Scofield Date: 06-24-95 (03:22) (159) Fido: Cooking

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