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.