Makes about 3 (32 oz) quarts or 6 (16 oz) pints
You will need:
4 lb boneless beef chuck
1/4 cup vegetable oil
3 cups diced onion (about 4 medium)
2 cloves garlic, minced
5 Tbsp chili powder
2 tsp cumin seed
2 tsp salt
1 tsp oregano
1/2 tsp pepper
1/2 tsp coriander
1/2 tsp crushed red pepper
6 cups undrained and diced canned tomatoes (about 4 14.5-oz cans)
3 (32 oz) quart or 6 (16 oz) pint glass preserving jars with lids and bands
1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) CUT meat into 1/2-inch cubes, removing excess fat. Lightly brown in hot oil. Add onions and garlic, cook until soft but not brown.
3.) ADD remaining spices and cook for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat and simmer for 45 to 60 minutes, stirring occasionally.
4.) LALDE hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 30 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.