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.