Chili Base (Robyn made this)

By á-47

BEEF AND BEAN CHILI
1/2 lb. hamburger
1 (15 OZ)can kidney beans
Brown hamburger; drain off fat.
Add kidney beans, rinsed and drained, and 1 at. jar chili base
Simmer until heated through

Ingredients

• 12 lb. tomatoes, peeled and diced
• or - 12 cans petite diced tomatoes
• (I used 6 cans tomatoes with chilies and 6 lb. fresh tomatoes)
• 1/2 cups onions (I used two medium sweet onions, diced)
• 1/2 cups green peppers (I used 2 green peppers, diced)
• 1 large jalapeno (I used two diced)
• 1 - 6 oz. can tomato paste
• 6 cloves garlic, minced
• 2 Tbsp. packed brown sugar
• 4 Tbsp. chili powder
• 4 tea. cumin
• 2 Tbsp. salt
• 1 Tbsp. dried oregano, crushed
• 2 tea. pepper
• 1/4 cup cider vinegar
• 1/4 cup bottled line juice

Preparation

Step 1

Peel tomatoes, cut and process in salsa maker until almost smooth. Add canned petite tomatoes. Add onions, pepper, jalapeno, tomato paste, garlic, brown sugar, chili powder, cumin, salt, oregano and black pepper. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 60 minutes or until mixture is reduced to about 20 cups and is desired sauce consistency, stirring occasionally. Remover form heat; stir in vinegar and lime juice.

Ladle into hot sterilized quart jars and process in hot water bath for 40 minutes.