Recipes

Chili

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

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