Loading...I made this last Fall for a fundraiser and it was a big hit so I wrote down what I did LOL!
Difficulty: Easy
Servings: makes about 5 gallons/80 one cup servings
Ingredients
10 lbs. ground beef (80/20)
2 ~46 ounce cans tomato juice
2 ~cups dehydrated onion
5 ~28 ounce cans tomatoes (pulse once or
twice in food processor to break up)
4 ~15 ounce cans tomato sauce
1 ~29 ounce can tomato puree
1 ~12 ounce can tomato paste
2 quarts water
7 pkg. chili seasoning
¼ cup sugar
2 Tbsp. garlic powder
¼ cup chili powder
1 Tbsp. hot sauce
8+ 15 ounce cans kidney beans
Directions
In a large pot (or 2 pots – divide everything equally!) mix raw ground beef with very hot tap water. Place over medium high heat and stir often while cooking until the meat bits separate and turn from pink to gray. Drain all water and grease from meat. Rinse if desired. Return meat to pot and add all remaining ingredients except for beans and bring to a boil, then reduce to a simmer and simmer for an hour, stirring often. Add beans and simmer another 30 to 60 minutes. Adjust seasonings to taste.
See comments following this recipe for canning info.
Categories: Canning, Chilis, Crowd-Size, PC Soups & Stews, Potluck, Preserving, Pressure Canning, Soups & Stews
Submitted by: wvhomecanner on May 19, 2010
debbie says:
Could this recipe be canned?
On May 19, 2010 at 7:49 pm
Dede ~ wvhomecanner says:
Absolutely! Pressure canned. I wouldn’t overload it with beans and make sure it’s pretty ‘soupy’ going into the jars. Process as for meat – 75 minutes for pints or 90 minutes for quarts at 10 lbs. pressure (adjust for your altitude). I have made chili and then canned the leftovers many times. I haven’t had any complaints about spices or texture, etc. after canning.
On May 19, 2010 at 8:39 pm
ticka1 says:
My dad has an awsome chili recipe! I will have to make it and try my hand at canning it! Hope I win the pressure cooker so I can do this soon!!!! Thanks for the post!
On January 17, 2011 at 11:32 pm