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Chili Meal Starter

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Ingredients
  

  • Fresh garden tomatoes enough to cook down into juice
  • 1 large onion
  • 1 bell pepper
  • 1 Fresno chili pepper or similar mild/hot pepper
  • 2 ½ tablespoons chili powder ½ tablespoon per jar
  • 2 ½ tablespoons cumin ½ tablespoon per jar
  • 2 ½ teaspoons paprika ½ teaspoon per jar
  • 5 teaspoons salt 1 teaspoon per jar

Instructions
 

  • Instructions:
    Cook your fresh tomatoes in a large pot until soft and juicy.
    Run the tomatoes through a sieve or food mill to remove skins and seeds, leaving smooth tomato juice.
    In a food processor, blend the onion, bell pepper, and Fresno chili until finely chopped/puréed.
    Divide this pepper-onion mixture evenly among five clean pint jars.
    To each jar, add:
    ½ tablespoon chili powder
    ½ tablespoon cumin
    ½ teaspoon paprika
    1 teaspoon salt
    Fill jars with hot tomato juice, leaving 1-inch headspace.
    Wipe rims, apply lids and rings.
    Process in a pressure canner for 60 minutes (pints).
    Let the jars cool, check the seals, and store them in your pantry.
    How to Use: When ready to make chili, brown the meat of your choice, add beans or extra vegetables, and then pour in a jar of your Chili Meal Starter. Simmer and enjoy homemade chili in no time!