Chili, Meat and Beans, Canned

Ingredients

• 2 Tbsp avocado oil
• 2 medium onions , diced
• 4 pounds 90/10 ground beef or venison
• 4 15 Oz cans diced tomatoes (including juice)
• 3 15 Oz cans kidney beans, drained and rinsed
• 2 15 Oz cans black beans, drained and rinsed
• 1 15 Oz can pinto beans, drained and rinsed
• 1 6 Oz can Tomato Paste
• 3 8 Oz cans tomato sauce
• 7 Cups Beef Bone Broth
• 1 Tbsp dried oregano
• 6 Tbsp cumin
• 2 Tbsp smoked paprika
• 3 Tablespoons garlic powder
• 1½ teaspoons cayenne pepper (test to see how much)
• 8 Tablespoons chili powder
• 5 Tablespoons Worcestershire sauce
• SPG to taste
• Salt to taste

Directions

1. In a large pan, fry onions in avocado oil until translucent.
2. Add ground beef and cook through adding SPG to taste.
3. Drain grease and discard. Transfer meat mixture to a very large stockpot.
4. Add tomatoes, tomato paste, tomato sauce, 4 cups beef broth and beans to meat mixture. Stir.
5. Add spices and Worcestershire sauce. Stir all ingredients well to combine.
6. Check consistency and add more beef broth as necessary.
7. Cook chili on medium-high until it begins boiling. Give it a taste, and adjust salt and seasonings as necessary.
8. Fill prepared (clean & hot) canning jars with hot chili, leaving 1” headspace.
9. Remove air bubbles with debubbler, and adjust headspace if necessary.
10. Wipe jar rims clean with a wet dishcloth, to ensure a good seal.
11. Center flat lids on top and screw down rings until fingertip tight.
12. Process at 10 pounds pressure as follows:
13. Quart jars 90 minutes.
14. Pint jars 75 minutes.

Notes

For All American pressure canner:

Put 1.5 inches water in bottom of canner.

Place lid on cooker, place pressure cooker over heat source on high heat and allow steam to escape from the Vent Pipe for 7 minutes before placing the Selective Pressure Regulator Weight on Vent Pipe.

When the correct pressure has been reached, the Pressure Regulator Weight will jiggle and sputter. Possibly a few drops of water will trickle from the Pressure Regulator Weight. You now begin counting the processing/cooking time from this moment. Reduce the heat so that the Pressure Regulator Weight will jiggle only about one to four times a minute.