Yield: 1 servings
|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|
|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