Homemade Chili

  I LOVE this chili! It's so warm and comforting on a cold day... and today is a COLD day! Its great on it's own with a little cheese & sour cream and cornbread on the side or awesome on Frito pies or Navajo Tacos, which is what we'll be doing tonight. So here it is, hope you love it!

Chunky Homemade Chili

1 lb. ground beef

2 cans beans

1 can tomato sauce

1 can tomato soup

1 can crushed tomatoes

1 Tablespoon dried oregano 

1 Teaspoon ground cumin

1 Teaspoon salt

1 Teaspoon ground black pepper

1 Teaspoon Paprika

2 Tablespoons Chili powder

1 Tablespoon Worcestershire sauce

1 Tablespoon Minced garlic

Brown ground beef, combine with all other ingredients in crock pot, instant pot or on 

stove top, heat thoroughly and serve.

It's really that easy!

This is the modified recipe for canning if that's something you're interested in

3 lb. ground beef

4 cups dry beans

2 15oz cans tomato sauce

2 cans condensed tomato soup (gluten free)

2C Tomato juice

8C peeled & crushed tomatoes

3 Tablespoons dried oregano 

3 Teaspoons ground cumin

4 Teaspoons salt

3 Teaspoons ground black pepper

3 Teaspoon Paprika

1 Teaspoons Cayenne

5 Tablespoons Chili powder

1  Onion chopped

3 Tablespoon Worcestershire sauce

2 Tablespoon Minced garlic

Wash beans and place them in a large pot. Cover them with water, at least 2 inches above beans, and then let the beans soak overnight. Rinse beans and replace with fresh water. Add 2 tsp. salt. Heat until simmering and cook for 30 minutes. Drain water from beans.

In a large skillet, brown hamburger, onions & garlic. Place them in a large stock pot and add beans. Add all other ingredients, simmer 5 minutes.

Ladle mixture into sterilized canning jars, leaving 1 inch head space. Wipe rims of jars with a clean towel and place lids and rings on jars. Process jars in pressure canner* at 15 pounds pressure (this is for high altitude) for 75 minutes for pints and 90 minutes for quarts, then remove the jars from the canner and let cool until lids seal.