2 lbs of lean ground beef ( I used 96/4). ($7.18 marked down)
2 large cans of tomato juice (.99 each from the pantry)
2 cans of diced tomatoes (.49 each from the pantry)
3 cans of dark chili beans (.49 each from the pantry)
3 cans of light chili beans (.49 each from the pantry)
1 green bell pepper, chopped (from the freezer out of our garden)
1 jalapeno, chopped (from the freezer out of our garden)
1 large onion (out of the garden)
chili powder, to taste
minced garlic, to taste
red pepper seeds, to taste
Brown, drain and rinse ground beef. Drain the cans of beans and rinse. Add all of the ingredients and cook until done.
This made a big pot of chili so I decided to can part of it. I ended up canning 8 pints of chili. I could have done more but I didn't feel like digging out more jars. This also freezes really well if you don't want to can it.
I had more left in the pot, which was hard to get a good photo because of the steam. With the remaining chili in the pot we had it for supper and also supper the next day.
A good filling, hearty meal that "sticks to your ribs" :) I absolutely love chili!!!!! Occasionally I will even eat it for breakfast. :)