Ingredients
- 1/2 cup chili powder
- 1/3 cup cumin
- 8 teaspoons garlic powder
- 4 teaspoons smoked paprika
- 2 teaspoons oregano
- 3 teaspoons smoked salt
- 2 teaspoons pepper
- 8 lbs extra lean ground beef or venison
- 3 large onions
- 8 ounces canned mild chili peppers (I used home-canned)
- 5 pints tomato juice (I used home-canned)
Directions
- Mix the spices and set aside. It makes approximately 1 1/4 cups of mix.
- Brown onions and ground beef on the Blackstone with avocado oil or lard, etc
- Combine the meat and onion mixture, canned chiles, spice mix, and two pints of the tomato juice. There should be just enough juice to help the spices mix into the meat and start to create a sauce. Taste and adjust seasonings to taste. Keep on low heat, stirring occasionally.
- In a separate saucepan, begin simmering the rest of the tomato sauce. This will be the liquid used to top off the jars.
- One at a time, fill the jars with the meat mixture, leaving 1 inch headspace. Pour a small amount (about 1/4 cup?) of tomato juice into the jar and use a chop stick or other thin implement to make sure the liquid forces out all the bubbles. Readjust headspace if needed. Wipe the jar with a paper towel dipped in vinegar then put the lid and ring on. Put directly into canner then continue with the next jar until all the jars are filled.
- Process per canner instructions. (Vent for 10 minutes then add weighted jiggler)
- Processing time is 75 minutes for pints and 90 minutes for quarts with 10 pounds of pressure.