Chili!

It's that time of year when we start canning and really stocking up our food storage. When the weather starts to get chilly, I really start to crave warm, hearty soups and dishes. This is a friend's recipe for her awesome chili and it makes a LOT! 10 quarts and 7 pints to be exact. Great to have in the freezer for a quick meal down the road!

Ingredients

Brown 10 lbs of hamburger meat or turkey, set aside to drain
In Large pot add:
1 large red pepper chopped
2 large cooking onions chopped
1 regular size can of tomato paste
1 tiny can of tomato paste
3 cans of dark red kidney beans
about 8 small/regular size cans of various brands of chili beans
2 large cans of generic tomato sauce
about 4-5 large cans of various brands of chili beans
mix together and add about 2 cans of water (you don't have to if you don't want to) I wanted to and some of the water will cook off.
3 cans of Del-Monte Green Pepper and Onion

Spices: This is definitely an estimation.
2 tbsp of garlic powder
2 tbsp of paprika
1 tbsp of black pepper
1 tsp of Zatarain's Blackened Seasoning (this will give it a little kick)
2 tbsp of cumin
2 tbsp of chili powder
2 tbsp of onion powder
about 6-7 shakes of Worcestershire Sauce
about 2 tsp of fresh chopped garlic

Note: She did not add salt because she adds 1 tsp of canning salt to the jars before she processes it and cans the rest. Also, make sure you freeze any leftovers.

Let this simmer for about 45-60 minutes and then it will be ready to pack some jars. Once everything is mixed together process at 240 degrees, 10 lbs of PRESSURE and PROCESS for 90 minutes .