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Canned Chili Con Venison

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. Stir in remaining ingredients and add the water. Bring to a boil. Reduce heat and simmer for 30 minutes,stirring occasionally.

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.

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