Back before ground beef doubled in price I would make a huge batch of chili for canning. I did the math in January of last year and it worked out to a 28% savings over buying it but the downside was that it cost $50 to make the batch.

Of course the upsides were knowing every ingredient and here I am two weeks short of a year later eating chili that now costs way more to make because of beef cost increases.

This time I added a can of black beans during the reheat because I didn’t feel like making corn bread.

Cost per person: $3.06

  • RebekahWSD@lemmy.world
    31·
    7 days ago

    I’ve been looking up so many canning recipes and chili is right up there! That looks amazing!

    Needs more sour cream though :D

    • FauxPseudo @lemmy.worldOPM
      7·
      7 days ago

      It was the last of that sour cream and I wasn’t going to open a new one.

      I tried a lot of different chili canning recipes before settling on this one. When reheating I tend to add a teaspoon of chili powder or taco seasoning to pop the flavor.

      Chili Mark XII canning batch.
      Servings: 12 quarts.
      3 tbsp olive oil.
      3 onions, chopped.
      18 cloves garlic, minced.
      12 oz. tomato paste.
      6 lb. ground beef.
      1 cup chili powder (Alton Brown recipe).
      3 tbsp. ground cumin.
      2 tbsp. ground oregano.
      1 tbsp cayenne pepper (optional).
      1 tbsp Kosher salt.
      Freshly ground black pepper.
      3 (40-oz) can kidney beans, drained.
      3 (28-oz) can crushed tomatoes with basil.
      3 (28-oz) can diced tomatoes.
      Shredded cheddar, for garnish.
      sour cream, for garnish.

      • In a large pot over medium heat, heat olive oil.
      • Add onion and cook until soft, about 5 minutes.
      • Stir in garlic and cook until fragrant, about 1 minute more
      • Add ground beef and cook until no longer pink.
      • Drain fat and return to heat.
      • Mix in chili powder, cumin, oregano, cayenne, salt and pepper
      • then add tomato paste, stirring to combine.
      • Stir in kidney beans, tomatoes and crushed tomatoes.
      • It’s going to be thick. You are not trying to cook it. You’re just getting it mixed so it can cook in the pressure canner.
      • Fill the prepped quart jars leaving jars leaving 1-In headspace and no air bubbles.
      • process quarts for 90 minutes.
      • RebekahWSD@lemmy.world
        2·
        3 days ago

        Thank you oodles! I’ve gained all but one of the dried peppers for the chili powder, and the beef! So soooon I will also have chili! <3