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5 pounds ground beef

2 cups chopped onions

1 clove garlic, minced

6 cups cooked or canned tomatoes and juice

1.2 cup chili powder

1 1.2 tablespoons 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. Adjust 2-piece caps. Process

pints 1 hour 15 minutes, quarts 1 hour 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.