This chili recipe comes from a 2003 Ball Bluebook. The most recent versions don't have this, but it's a classic and so delicious! The recipe says it yields about 6 pints or 3 quarts, but the way I make it, I wind up with 10 pints. Your mileage may vary!
INGREDIENTS
5 lbs. ground beef (I use 80/20)
2 cups chopped onions
1 clove garlic, minced (I use a couple of heaping Tbsp of minced garlic)
6 cups canned tomatoes and juice (I use two quarts of my home-canned Roma tomatoes and I added an 8 oz. can of tomato sauce)
1 tsp. cumin
1 1/2 Tbsp. salt
1/2 cup chili powder
1 hot red pepper, finely chopped (optional -- I don't use this)
1. Brown meat and drain off fat.
2. Add onions and continue cooking.
3. Add remaining ingredients, then cover and simmer for 20 minutes.
4. Fill jars and process in pressure canner at your required altitude for 75 minutes for pints or 90 minutes for quarts.
To learn about your altitude and for other canning basics, go to the National Center for Home Food Preservation [ Ссылка ]
