Chili

1 lb ground beef

1/2 onion, minced

1 qt diced tomatoes

2 qt jars pinto beans

2 Tbsp Chili powder

1 tsp cumin


Brown ground beef in large skillet, drain off excess fat.  Saute onions in ground meat until clear.

Add all remaining ingredients and heat to boiling.

Serve with grated cheese, sour cream and chopped fresh onions.


This chili can be made in large batches and canned for future use.  Recipe as follows:

Makes Approx 7 Quarts


2 lbs dried pinto beans

2 lb ground beef

1 onion, minced

3 qts fresh chopped tomatoes, frozen or canned ok

5 tbsp chili powder

3 tsp cumin

4 tsp salt (this is not listed above because canned beans have salt in them)


Soak dried beans in water for 12-18 hours.

In fresh water, boil beans for 1/2 hour, drain

Brown ground beef in large skillet, drain off excess fat.  Saute onions in ground meat until clear.

In a 8 qt or larger stock pot, add all ingredients and 3 quarts fresh water.  Bring to a boil.  Be careful to stir often it is really easy to burn to the bottom of the pot. Chili will be thin because the beans will continue to soak up water as they cook.

When warm, pack into quart jars, wipe rims and tighten seals to snug.  Process in a pressure canner for 1 hr 30 min at 10 lbs pressure. Allow canner to drop pressure naturally.  When pressure is at zero remove from canner, place on towels and allow to finish cooling overnight.  

The next day remove the rings and wash the jars.  Any jars that did not seal can be refrigerated to use immediately.  Mark jars with the date canned and store at room temperature until ready to use.

Simply heat to use.