Yummys_Girl
07-23-2006, 08:53 AM
CHILI CON CARNE
4 pounds ground beef
4 cups chopped onion
2 cups chopped green pepper
8 pounds tomatoes, peeled, stem ends and cores
removed, then cut up
1/4 cup sugar
2 tablespoons salt
2 tablespoons chili powder
1 teaspoon paprika
4 bay leaves, finely crushed
Brown the meat; drain off fat. Stir in remaining ingredients and 4 cups water. Bring to boiling. Reduce heat; simmer 30 minutes, stirring
occasionally. Pack into hot jars, leaving 1-inch headspace. Adjust lids. Process in pressure canner 15 10 pounds pressure, 75 minutes for pints, 90 minutes for quarts. Makes 6 quarts.
Before serving: Boil chili, uncovered, at least 10 minutes before tasting or using. Add 2 cups cooked and drained kidney beans to each quart of chili con carne. Heat through.
4 pounds ground beef
4 cups chopped onion
2 cups chopped green pepper
8 pounds tomatoes, peeled, stem ends and cores
removed, then cut up
1/4 cup sugar
2 tablespoons salt
2 tablespoons chili powder
1 teaspoon paprika
4 bay leaves, finely crushed
Brown the meat; drain off fat. Stir in remaining ingredients and 4 cups water. Bring to boiling. Reduce heat; simmer 30 minutes, stirring
occasionally. Pack into hot jars, leaving 1-inch headspace. Adjust lids. Process in pressure canner 15 10 pounds pressure, 75 minutes for pints, 90 minutes for quarts. Makes 6 quarts.
Before serving: Boil chili, uncovered, at least 10 minutes before tasting or using. Add 2 cups cooked and drained kidney beans to each quart of chili con carne. Heat through.