Add very hot water to meat (while stirring over medium heat) to break up the meat particles – add as much water as you need – it will cook off. When meat has been broken down into tiny pieces by the hot water, add all the rest of the ingredients. Simmer for a while, stirring often. Taste & adjust seasonings, adding more garlic, onions, etc. as needed. Simmer and taste until desired consistency is reached – it will thicken as it stands, so keeping it a little less thick than you want the finished chili to be is best. Buy brand name tomato products – it does make a difference in this chili. If in doubt about the flavor, make a hotdog & try the chili as you will serve it – that is the best test. If the chili thickens up too much as you use it, add a little water. Don’t go leaner than about 80/20 on the hamburger – the fat adds to the flavor. I like to add some cayenne pepper to mine, some folks add red pepper flakes.

To Can: Fill hot clean jars with hot chili, debubbling and leaving 1″ headspace. Wipe jar rims extremely well. Cap. Process in a Pressure Canner: Pints for 75 minutes, Quarts for 90 minutes at 10 lbs. pressure (adjust if needed for your altitude).  The chili will thicken a little with the canning and the meat will be even finer textured. We like it just fine after canning – I have always canned leftovers of this after cooking a large batch. Might be even better if cooked less and then canned.  Sometimes I cook a pint of this down a little to thicken, add some cumin, and use as a soft taco filling!