Soup Weather!

Fall!  My favorite season.  The cool, crisp air, the smells and the days getting shorter bring many things to mind - buying school supplies, raking and burning leaves, walking along with the crunch leaves under my feet and most of all - SOUP!

I love to make soup and find that the one that everyone asks me to make the most is my chili.  My chili recipe is not a closely-guarded family secret.  It's just old-fashioned chili that anyone with basic cooking skills can make.  This makes a large pot of chili so, if you're not going to can it, be prepared to have some friends over and share.

Peace out all and happy cooking!

SEAN'S CHILI

5 lbs. ground beef (or venison, if you prefer - or a combination of both)
2 C. chopped onion
1 clove garlic, minced
2 pints home-canned Italian Tomato Sauce OR 28 oz. can crushed tomatoes
1/2 C. chili powder (more or less to taste)
1 1/2 T. salt
3/4 T. ground black pepper
1 hot red pepper, finely chopped OR 1 t. cayenne pepper
1 t. cumin seed
3 qts. home-canned tomato juice OR 3 46 oz. cans store-bought tomato juice
1 large can Brooks "hot" chili beans (omit if you are canning)

In a large stockpot, combine onion, garlic, chili powder, salt, black pepper, red pepper (or cayenne) and cumin seed.  Brown meat in large skillet - you will probably have to split it and cook in two pans.  Drain excess fat and place in stockpot with seasonings.  Add tomato sauce or crushed tomatoes and the juice (and beans if you are not going to can the chili).  Stir will and simmer for at 20 minutes (if you are going to can it or until you are ready to eat).

FOR CANNING: skim off excess fat, if necessary, before canning.  Ladle hot chili into sterilized quart jars, leaving 1-inch headspace, seal and process for 90 minutes, at 10 pounds pressure in a steam pressure canner.  When you are ready to serve, add cooked or canned pinto or kidney beans (or "hot" chili beans); heat and serve.