One canned item that was difficult for Bob to give up was chili.  It was a quick and filling meal, easy to just heat up in the microwave.  As we became more label conscious, he finally decided to avoid it.  This recipe was actually his mom’s recipe, I got a hold of it and he was very pleased with the results.  Nothing beats out the recipe you ate when you were a kid 🙂


  • 1 1/2 pounds ground beef
  • 1 1/2 cups chopped onion
  • 1 large green pepper, seeded and chopped
  • 2 cans (1 pound each) diced tomatoes
  • 1 bay leaf
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 to 2 tablespoons chili powder
  • 1/4 teaspoon hot pepper sauce
  • 1/2 teaspoon paprika
  • 1 can (about 1 pound) kidney beans


  • Brown meat in heavy skillet or pot; break up with spoon or fork as it cooks.
  • Drain cooked meat.
  • Add onion and pepper; cook until soft.
  • Add tomatoes, bay leaf, salt, cloves, chili powder, hot pepper sauce, and paprika.
  • Cover; simmer 2 hours; add hot water if necessary to keep mixture from thickening too much.
  • Add beans; heat thoroughly.
  • Remove bay leaf.
  • Serve with corn chips, if desired.
  • Makes 6 servings.


  • You could use any kind of ground meat; Bob is a stickler for certain recipes requiring ground beef and nothing else (and this is one of them).
  • I didn’t feel like I needed to add any water.  You can see in the picture above that it’s still pretty juicy by the end.  Bob told me before I even made it to just cook it and put it right in the fridge – it tastes better once everything soaks up together for a while.  Reheated it is much less watery.
  • This is also a very very mild recipe.  If you like your chili spicy I recommend increasing the chili powder, hot sauce, and/or paprika to your taste.
  • To pressure can, process pint jars at 75 minutes at 10 pounds of pressure.  Leave one inch of head space in each jar.  A double batch makes approximately 7-8 pints.  You can also simmer for about half the time (as it’s going to get cooked more in the canner anyway).  We’ve experimented with putting the chili in the fridge overnight to let everything soak together before canning, seemed to make for a nicer final product.

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