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I tried making some of our antelope into chili. This way I have meals ready to go, without having to store the ingredients to make it into something. It also gave me a lot more jars for the amount of meat. 15 lbs of meat gave me 24 jars of chili. This would work with ground beef too of course. Note: rather than peeling & blending tomatoes, I bought a #10 can of tomato puree at Costco for $2.60. For all the work that saved me, it was a bargain! There was about 10 cups of puree in the can. This was pretty tasty!
5 lbs ground beef 2 cups chopped onions 1 clove minced garlic 6 cups canned tomatoes and juice 1/2 cup chili powder 1 1/2 tablespoons salt 1 hot red pepper, finely chopped 1 teaspoon ground cumin seed
In the bottom of a large stockpot, brown the ground beef, onions and garlic. Drain well any excess fat. This is an important step as high fat content foods don't keep as well canned; additionally the fat has a tendency to cause a higher proportion of jar seals to fail during processing.
Add the remaining ingredients and reduce heat to a simmer. Continue to cook about 20 minutes. Skim off any excess fat.
Put in jars & process pints 1 hr 15 min.
I'm told this is a recipe from the Blue Ball book of canning, but I'm not sure. I also couldn't find a hot red pepper, so I used a jalapeno.