Chili
1 servings
Ingredients
| Quantity | 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 |
Directions
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