I hardly ever find ground beef on a decent sale any more. At least not the "old" sale prices. New "sale" prices are the old regular prices. So I picked up some 80/20 ground beef for 2.99/lb. so I could make some chili since we had some the other night and I only have one quart left. I have a simple recipe that cans well. I figure it cost me $18 for the ingredients and I got about 9 quarts. At $2 a qt. that is pretty economical and better than Nalley's canned chili. 7 qts. are in the canner and the rest is in the pot simmering to soften up the beans so DH doesn't crack a tooth tonight at dinner. My family likes a milder chili, so of course, tweak the following seasonings to suit your families taste. The following is a great chili for topping potatoes or rice, or to enjoy with all the fixings.
2 # pinto beans, soaked overnight
6 1/2 pounds ground beef
2 envelopes dry onion soup mix
4 cloves garlic
1/3 C chili powder
1 TB ground cumin
2 tsp black pepper
1 1/2 TB Tabasco or hot pepper sauce
1/3 C brown sugar
1-106 oz can tomato sauce, plus 1-15 oz can
2-3 C water
Drain and rinse soaked beans and cover with fresh water. Bring to a gentle boil for 20 min. Meanwhile, brown ground beef with 2-3 tsp salt in a large stock pot, then drain. Return meat to pot. Chop onion and garlic in a food processor, or by hand. Add to drained beef in pot. Heat through and add chili powder, cumin black pepper, Tabasco, brown sugar, tomato sauce and 2 cups water. Simmer. Drain simmered beans and add to pot with the rest of the chili. Stir and simmer for 20 min. Add another cup of water if it seems too thick. It will thicken when it is canned, so it needs to be not too thick. Ladle into hot quart jars, cap and seal. Process in a pressure canner for your altitude (15# for me) for 1 hour and 30 min. Return to 0 pressure and remove from canner. Now I have 7 qts. for easy quick dinners, and chili for dinner tonight!