5 sm. cans chopped green chili
1/2 c. cider vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. whole dill seed
1 tsp. whole mustard seed

Boil all of the above; except the chili. Combine with chili. Best if sets for a few days. Serve over a brick of cream cheese. Will last for 6 weeks if kept refrigerated.