Ball Blue Book page 105
Chili
5 lbs ground beef
2 c Chopped Onion
I clove garlic minced
6 c diced canned tomatoes with juice
1/2 cup chili powder
1 1/2 tsp salt -canning, kosher, sea salt
1 hot red pepper finely chopped (I left this out)
1 tsp cumin seed ( I used 1 1/4 ground)
*I added 2 pints of tomato sauce*
*2 tsp of ground mustard*
*2 tsp smoked paprika*
* 1 tsp pepper flake*
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35 Comments
Girl ! that is some Fast Canning !!! hahaha Loved your video thank you for taking time to do this. Looks so good. 🙂
I used organic ground turkey.
I think they left out some ingredients from the recipe.
Love your apron!
Looks like it will be delicious. I think I would add a little more cumin. I like the mustard in it. I think I would have added a little bell pepper instead of hot pepper.
I'm not sure if you drained the meat, but I wouldn't have drained the fluid from the beef.
Your tomato sauce looks FABULOUS! Do you have a video on this? I couldn't find one. Love this video…thx!
Do you think I could make my own chili with canned tomatoes and chili powder mix that you would buy.
Just made meat only as it’s keto chili. Can’t wait to can this when I get home!
Can anyone answer a question for me? A canner holds 10 pints. Why do they make recipes that come out with only six or seven pints? I get it that water bath canners hold 7 pints or quarts unless you take out the rack and put something in the bottom then you can get more in. So why not make the recipe for 7 or ten? This happens with jam and jelly or anything.
Instead of the chunky tomatoes , could I use tomatoe sauce or take the immersion blender and blend them first. We don't like chunks of tomatoes
I have a ton of tomato sauce I canned from my garden this year (but no diced tomatoes) and LOTS of frozen bell peppers of every color so I think I will add those. I don't like it very spicy or dry either. 🙂
Could not find the conversion chart, it just went to the same pages over and again.
Is it okay to leave the salt out entirely?
This sounds yummy Mandy! Im going to make up a big batch of this tomorrow! Thank you!
I love it thick for chili dogs
I am really enjoying watching your videos. I am on the prowl for a couple of pressure canners. This chili recipe looked fabulous ♡♡♡
i use spicy v/8 juice instead of tomato sauce for extra flavor
How did you like the chili and would you make any adjustments based on this canning session?
Thank you and great video!
Thank you so much! I just started pressure canning for long term food storage but I can't eat beans! I love watching your entire process so I am more educated on how to also create/fix recipes geared to canning. I felt like you were teaching just me. THANK YOU for walking me through. Priceless.
Hello, It looks to me like the chili was warm (hot?) When you put it in the jars. We're the jars also warm? It looks like they were cold. I'm new and confused about this whole heating or not heating jars. Any response is appreciated. Thank you for your time
Watching old episodes sure do miss you lady. Pray your well .
Or those who touched the under side of lid before putting it on. Same difference as touching jar rim.
Did you like this chili, I love the idea of waiting to add beans later so it has more uses!!
I used 1 28oz. Can of whole tomatoes, 4 8 oz. Cans of tomato sauce and 2 cans of rotel. This is what I had on hand to add up to the ounces you used. It was great! Not to thick. I also added 1/2 tsp black pepper and that red cayenne pepper. We like spicy.
I've made this Ball Book recipe and we love it. I add the beans when we are ready to eat it.
Thanks
Plan ro make this recipe
Happy I found you again
i love your apron!!! That is too cute. Did you like this one better than the Amish chili?
Did you do the cranberry orange jelly after this one? i have been looking for it on your videos and can't find it. Are you back home yet or are you still helping Heather? I have been watching all your videos and letting the commercials play too. Hope it helps you a bit. It is such a wonderful thing you did going to help her. Take care
Hi I am new to your channel and to canning. I am sure you get asked this all the time. Why did you put in a jar a water? Thanks so much.
You do make the best chill ever!!!
Chili con carne is a Spanish name and it exactly describes what you're making and does not imply beans. It implies that there are chiles in it and they spell it chile most usually. It has nothing to do with beans. It means literally chili peppers with meat. 🙂 I have never heard of the term chili straight but I am in New England where we don't add pasta to our chili or eat it on pasta.
Thank you for sharing! 🙂 I stumbled over this channel and I really like it so I think I will hang around for a while.
I’m making this, with your corrections this week. I already have ground beef canned up and have a 5 lb pack. I’m adding a little enchilada sauce (Jenni did chili Colorado). I think I’m going to add the third pint of sauce.
Looking in the pot right now, even with the meat broth and fat, it would still be “not chili”. I’d be canning ground beef with some tomatoes. I don’t think adding more tomatoes would fix it, alone. I think they forgot the sauce or tomato juice. Edit- with three cans of sauce and 8 ounces of enchilada sauce it looks thick in the jar but there is liquid above the meat, barely. I love making chili this way but I may add a 5th can of sauce.