Chili Mark XI

2 lb Ground Beef (80/20)
2 lb Ground Turkey (85/15) (or 2 more lb of beef)
2 oz (1/8th cup) chili powder
58 oz of canned stewed tomatoes, diced, save the juice
28 oz tomato sauce
16 oz tomato paste
2+ large onions, diced
4 bell peppers (red, yellow or orange), diced
+ in a 3 gallon or larger pot brown the meat with a cup of water
+ drain off most of the water/fat
+ add everything else and mix
+ bring to a boil and simmer until the liquid comes up to the level of the meat as the vegetable soften up
+ ladle into jars leaving one inch head space
+ shake out the bubbles
+ process at 10 pounds of pressure. 75 min for pints, 90 min for quarts


Facebook Feed

Google+ Feed

Twitter Feed

CookScratch This Mexican restaurant makes its own sour mix, from scratch.
CookScratch Do people actually use Crisco to make biscuits? No idea. But we ended up with some and I feel adventurous.
CookScratch Scratch pasta and gravlax. A tasty cold pasta dish. Next time zucchini noodles and some fresh dill.
CookScratch Cooking shows "make your own stock" Rachel Ray <pours from container of her "stock">. Have you read the ingredients of her stuff?

Contact Us

Email us at This email address is being protected from spambots. You need JavaScript enabled to view it.