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See below ingredients and instructions of the recipe
5 lb Ground beef
2 c Chopped onion -- (about 2
-medium)
1 Clove Garlic -- minced
6 c Cooked or canned tomatoes
-and juice
1/2 c Chili powder
1 1/2 tb Salt
1 Hot red pepper, finely
-chopped
1 ts Cumin seed
Brown meat. Drain off excess fat. Add onions and garlic; cook slowly
until onions are tender. Add remaining ingredients and simmer 20
minutes. Skim off excess fat, if necessary, before canning. Ladle hot
chili into hot jars, leaving 1-inch headspace. Remove air bubbles.
Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1
hour and 30 minutes, at 10 pounds pressure in a steam-pressure
canner. Yield: about 6 pints or 3 quarts.
To Serve: Add cooked or canned pinto or kidney beans; heat and serve.
Note: When cutting or seeding hot peppers wear rubber gloves to
prevent hands from being burned.
Typed for you by Marjorie Scofield 6/23/95
Recipe By : from Harrison Daily Times, June 20, 1995
From: Marjorie Scofield Date: 06-24-95 (03:22) (159)
Fido: Cooking
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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