Aariel1 posted 12-08-98 6:19 AM pt
Canned Chili Con Venison
by Sheila H. Smith
4 lbs. ground venison
4 cups chopped onion
2 cups chopped bell pepper
8 16-oz. cans chopped or stewed tomatoes
2 tablespoons each, salt, pepper and chili powder
1 teaspoon Paprika (optional)
1/4 cup sugar
4 whole bay leaves
1/4 tablespoon oil or shortening
4 cups hot water
In a large pot, brown the meat in a little shortening.
Remove the bay leaves and pack the mixture into hot jars, leaving 1-inch headspace. Adjust the lids and process in pressure canner at 10 pounds of pressure. Pints should be pressurized for 75 minutes, quarts for 90 minutes.
Makes approximately six quarts.
BEFORE SERVING OR TASTING:
Boil the chili uncovered for at least 10 minutes. Check color and aroma for any signs of spoilage. Add two 16-oz. cans of dark red kidney beans or chili hot beans to each quart of chili. Heat thoroughly and serve. HELPFUL HINTS: Although this recipe calls for previously canned tomatoes, eight pounds of fresh tomatoes can be substituted when in season. This is another recipe that is great for gifts. To be certain that it will be well received and put to good use, however, make sure to include a card indicating the "Before Serving or Tasting" advisory listed above.