Meat Lovers Chili

This meat lover's chili base made with ground beef is such a great start for so many family dinners. I appreciate it so much because it is such a time saver. No defrosting meat on those busy nights. In addition to having the hamburger, it also has tomatoes. Tomatoes, being a prolific plant, keep giving all summer. Because of that, I am always looking for ways to utilize them in my canning. Chili tastes good plain but my favorite way is to add canned pinto beans and serve it with sour cream and shredded cheese on top. Sometimes, we make chili dogs or add the chili to cheese and serve nachos for dinner. With canning, I feel like not many of my jars hold main dishes so I really like having these on my shelf.

8 Pints of Meat Lover’s Spaghetti Sauce

This recipe makes 6 pints of chili.

Ingredients to make Meat Lovers Chili:

• 5 pounds of browned, drained, ground beef

• 2 c chopped onion

• 1 tbsp minced garlic

• 3.5 pounds chopped tomatoes

• 1/2 c chili powder

• 1 tbsp salt

• 1 tsp chipotle pepper powder

• 1 tbsp cumin

Begin by browning your ground beef. Then add onion and garlic to the ground beef and cook for 5 minutes.

Add the rest of the ingredients and simmer for 20 minutes.

Using a jar funnel, fill pint-sized jars leaving 1-inch headspace.

Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.

Process chili in a pressure canner for 90 minutes at 10 pounds of pressure if at sea level. Remember to adjust your pressure if you are above 1000 feet in elevation.

Once your chili has completed processing and the canner has released all of its pressure, take off the lid and allow them to cool for 10 minutes. Then, remove the jars and space them about an inch apart on a heat resistant surface for 24 hours to cool and completely seal.

If your jar did not seal, then place it in the refrigerator and use it immediately.

Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.

If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at my canning basics videos.

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