Canning Homemade Chili

Enjoy the convenience of heat and serve chili right from your own kitchen.  Made with locally raised grassfed beef and organic vegetables it makes a quick, nutritious addition to your meal.  Combine it with an organic whole wheat bun, a high quality wienner and slaw made from organic cabbage and you have created a  hot dog that can be part of a healthy meal.  Now with a little imagination chili can compliment rice, vegetable soup, tacos and taco salad.

With produce from your own garden or from a local farmer's market, summer is a great time to make your own delicious and nutritious chili.  

Here's a recipe along with the detailed instructions for canning Chili, No Beans, adapted from the Ball Blue Book.

Chili

□   5 lbs ground beef
□   2 cups chopped onions
□   1 clove minced garlic
□   6 cups canned tomatoes and juice
□   1/2 cup chili powder
□   1 1/2 tablespoons salt
□   1 hot red pepper, finely chopped
□   1 teaspoon ground cumin seed

Instructions

This recipe for Chili Con Carne is good to try if you like beans in your chili.

Chili Con Carne

• 3 cups dried pinto or red kidney beans
• 5-1/2 cups water
• 5 tsp salt (separated)
• 3 lbs ground beef
• 1-1/2 cups chopped onion
• 1 cup chopped peppers of your choice (optional)
• 1 tsp black pepper
• 3 to 6 tbsp chili powder
• 2 qts crushed or whole tomatoes

Yield: 9 pints

Instructions