| | Directions | | Brown ground beef, onion and garlic and drain off excess grease. Combined ground beef mixture and all the rest in a large stock pot and cook slowly for 20 minutes. Ladle into very hot, sterilized jars leaving 1/2" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place in a hot water bath for 45 minutes for pints and 60 minutes for quarts. Remove from hot water using a jar lifter and place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months. |
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| Ingredients | | - |  | 4 pounds Ground Beef (browned) |
| - | | 4 teaspoons Salt |
| - | | 2 cups Onion (wash and chop) |
| - | | 6 tablespoons chili powder |
| - | | 2 Garlic Cloves (finely mince) |
| - | | 2 teaspoons Paprika (optional) |
| - | | 2 quarts tomatoes |
| - | | 1 teaspoon pepper |
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