Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

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