Red Redneck Chili

Ingredients

• 3 pounds bacon
• 7 pounds ground beef
• 13 (14-ounce) cans red kidney beans, rinsed and drained
• 3 large onions, peeled and chopped
• 3 large green bell peppers, seeded and chopped
• 6 (14-ounce) cans diced tomatoes with juice
• 3 tablespoons plus 1 teaspoon garlic powder
• 3/4 cup plus 1 tablespoon chili powder
• 6 tablespoons plus 1 teaspoon dried basil
• 6 tablespoons plus 1 teaspoon dried oregano
• 1 1/2 teaspoons dried cumin
• 3 tablespoons plus 1 teaspoon cayenne pepper
• 3 tablespoons plus 1 teaspoon paprika
• 2 (12-ounce) Keystone Beers
• About 10 cups water
• 12 quart jars and lids, if portioning into jars

Directions

1. Fry

   Fry bacon until crispy. Set aside and crumble.

2. Brown

   Brown ground beef with onion in batches. Drain excess fat.

3. Build the Chili

   Transfer beef, bacon, beans, bell pepper, tomatoes, seasonings and water to a large stockpot. Do not add cornstarch to a batch intended for canning.

4. Cook

   Bring to a simmer and cook until the flavors are blended and the vegetables are tender.

5. Fill Jars & Process

   Fill jars with stockpot liquid, leaving 1 inch headspace, and process in a pressure canner for 75 minutes at 10 psi.

Recipe Note

Scaled from the Red Redneck Chili family recipe to approximately 12 quarts. Cornstarch and beer were not carried into a shelf-canning instruction because this adaptation has not been laboratory tested.