recipe
Meat, Fish, Soup, Stews, and Savory Sauces

Hearty Chili

At serving time, add cooked or canned pinto or kidney beans; heat and serve. To adjust the “heat” in this recipe, increase or decrease the quantity of red pepper flakes.

Ingredients:

  • 4 lb (1.8 kg) boneless beef chuck
  • 1/4 cup (50 ml) vegetable oil
  • 3 cups (750 ml) diced onion
  • 2 cloves garlic, minced
  • 5 tbsp (75 ml) chili powder
  • 2 tsp (10 ml) cumin seed
  • 2 tsp (10 ml) salt
  • 1 tsp (5 ml) oregano
  • 1/2 tsp (2 ml) pepper
  • 1/2 tsp (2 ml) coriander
  • 1/2 tsp (2 ml) crushed red pepper flakes
  • 6 cups (1500 ml) undrained & chopped canned tomatoes

Directions:

  • Cut meat into 1/2 inch (1 cm) cubes, removing excess fat. Lightly brown in hot oil. Add onions and garlic, cook until soft but not brown. Add remaining spices and cook for 5 minutes. Stir in tomatoes. Boil gently 45 to 60 minutes, stirring occasionally.
  • Place 6 clean 500 ml or 3 clean 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Ladle chili into a hot jar to within 1 inch (2.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing discs on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chili.
  • When canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated:
  • Jar Size Time
    • 500 ml 85 minutes
    • 1 L 90 minutes
  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, then remove cover, tilting it away from yourself. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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