5 lb. ground beef or chili meat
2 c. chopped onions
1 clove garlic, minced
6 c. cooked or canned tomatoes & juice
1/2 c. chili powder
1 1/2 tsp. salt
1 hot red pepper
1 tsp. cumin seed

Brown meat; add onions and garlic and cook slowly until tender. Add remaining ingredients and simmer 20 minutes. If meat is fat, skim off excess fat before canned. Pour, hot, into hot canning jars, leaving 1 inch head space. Adjust caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure. Yield: about 3 quarts. To serve: Add cooked or canned pinto or kidney beans, heat and serve.