Posts Tagged ‘chili’


This is my deer stew chili for our chili cook off at church tonight. I started with a recipe from my Ball canning book, first of all because it sounded good – and second – I want to eventually can some of this and wanted to see how it tasted. (Note: Venison can safely be substituted for beef or pork in any tested canning recipe.)

The recipe called for about 1/3 cup of chipotles in adobo sauce… I had never heard of such a thing! After searching and inquiring I finally found some in a local grocery store.


After browning the deer stew in olive oil and then frying the sweet peppers and onions in the same skillet, I prepared to assemble the mixture in a crockpot. I pulled the pull tab on the peppers and stuck my finger to a drop of the sauce on the lid and touched it to my tongue. HOLY COW! THAT STUFF IS HOT!!!

So – instead of 1/3 cup of the peppers and sauce I might have put in a tablespoon or two of sauce. Next I added the other ingredients* and set the pot to cooking…

But now – what was I going to do with the rest of the sauce (and the huge chipotles in the sauce)? This stuff was waaay too expensive to throw out! So, I took the peppers out, one at a time, and removed all the seeds, then cut the peppers up really small.

Next I put spoons full of the sauce on parchment paper on a baking sheet.


I will freeze these and use them SPARINGLY in future pots of chili!

Where there’s a will – there’s a way!

I’ll let you know how it goes!


*If you’d like this recipe check the New Ball canning and Preserving Book. I’ll also do another blog post when I get ready to can the chili. I’ve also found a recipe for making my own adobo sauce. As I said, that stuff is expensive and it is too hot for our taste, I think I can make a milder version.

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I’m finally getting around to sharing my recipe for chili with meat. It’s a busy time of year and every nook and cranny of time filled in with stuff to do, but this recipe is definitely worth doing!

First let me say that every canning recipe I share has been cross referenced with trusted canning authorities books and university websites. Follow the directions and they’ll be safe.

My favorite “go-to” books are the trusted “Ball Blue Books” and this book, which is where I found the basic chili recipe.

20150726_214442I often say that “a recipe is merely a suggestion” but when it comes to canning, I’m much more careful.

The chili recipe in the book says to brown your ground beef in the stockpot where you’re going to cook the chili and then drain the grease off, but I brown my meat separately. So – start with 5 lb ground beef (chuck or round – or even turkey) and cook thoroughly.

20150723_113916 When the meat is done, drain the grease off.

20150723_152835 (I doubled the recipe and browned about 10 lb of ground chuck.)

While the meat is cooking begin to cook onions, celery, garlic, sweet peppers, and jalapeno peppers in a small amount of olive oil. The amounts depend on whether you like your chili hot or mild.

Next add either canned tomatoes or fresh peeled tomatoes to pot (approx 2 qts-worth of tomatoes per “recipe”).

Add spices to taste – approx 1/4 cup chili powder, 1 tbsp cumin, 1 tbsp oregano, 1 tbsp salt, cayenne powder or hot pepper flakes. Cook until tomatoes are well done, then add meat.

20150723_152854 The recipe call for cooking 20 minutes, but I simmer mine at least a couple of hours or longer if I have time.

Fill hot jars with chili, leaving 1″ headspace. Wipe rims with a papertowel dampened with white vinegar. Seal and process 90 minutes @11lb pressure (or the correct pressure for your altitude). Follow all basic canning directions for details.

1437965203268 I forgot to take a picture of the final product, but took this picture which included my next project – peaches!

My “double recipe” of chili yielded 13 quarts and 1 pint and a half jar (might have had a full quart if I hadn’t “taste-tested” quite so much! ☺)

This can be used “as-is” or add beans. It is a super-quick and delicious meal anytime you want chili. (It’s extra good with my home-made hot tamales. I’ll add directions for those soon).

If you have questions, please let me know.



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