Thank you so much! And you are 100% right about that. That’s when all of a sudden people will be dropping in on those of us that they know have been stocking up. I do have to admit that I feel fortunate that most of the people that I know from church and especially my extended family stay prepared. We’re just from those old farming roots where you always keep things well-stocked and you grow whatever you can. Thanks for watching and taking time to comment.
We all need to stay safe when the SHTF! Don’t tell anyone you have a stockpile of food. They WILL kill you for it. People are spoiled with their Starbucks and won’t have a clue what to do. It’s going to be bad times. God help us all. ❤️🙏🏻❤️
I actually leave my chili with a little more broth so I can add beans when I heat them up, if I want them. I don't always want chili with beans so I like the option to go either way. I always have home-canned jars of beans on hand. If you want to can chili with beans, here is an approved recipe from the National Center for Home Food Preservation - nchfp.uga.edu/how/can_05/chili_con_carne.html
My Ball Blue Book is the 37th Edition and it has a very good chili recipe in it, same recipe as some of my earlier editions. Same as the post from Old Time Knowledge (above). I go kinda light on the red pepper. Sure is a tasty dish on a cold winter night, or anytime for that matter.
It is a delicious recipe! So good with some shredded cheddar on top and maybe some corn bread of saltines on the side. Thank you so much for watching and for taking the time to comment!
This absolutely amazing! Thank you so much for sharing it. It inspired me to look for older ball books (we lost all of ours in a home disaster and now only have the latest 2022 book). Wow! Older Ball books, instead of pricing like used paperbacks, cost 50 to 60 dollars and more. So this video is very much appreciated.
You are so welcome! I'm glad you found this recipe helpful! I hate hearing that you lost your older cookbooks in a home disaster, but thankfully, I think there are a lot of folks who publish some of these older recipes online and in videos. This is a good one!
@@OldTimeKnowledge I just today received from Amazon the new, spiral bound, edition of the 2020 (I think that's the latest) version of Ball's Complete Book of Home Preserving (different from the Blue Book - but I'm sure you know that; I state it for future readers). This book actually has the same chili recipe as what you shared from the 2003 Blue Book. Lesson for me is to buy and collect the new Ball book versions every year and to keep the house secured from wild animals when not at home.
meat in tubes in usually USDA inspected and is safer than what is ground in-shop -- the exception is going to a butcher shop -- so if you're concerned with buying meat in tubes, called chubs, look for the USDA seal
I mention in the video that I do that on purpose. Did you hear me talk about that part? That’s so I can add beans later if I want and there’s enough liquid, but if not, I don’t have to.
Is the chilli powder a blend of ingredients if so how much is Cayenne Pepper. I am from the UK and chilli power here from supermarkets is for example mild contains, Chilli Pepper (69%) Cayenne Pepper, Cumin (9%), Oregano (4%), Sea Salt, Garlic Powder (2.5%). Where as Hot chilli powder contains Chilli Powder (85%) Cayenne Pepper? Thanks for the recipe take care, God bless one and all.
It definitely is a blend of ingredients. I’m not sure what all is in it but it’s not super spicy. The ingredients you mentioned seem about right! And may God bless you too!🙏
Yes, always! Then again, I live on an island and I'm literally at sea level. Meats should be pressure canned at whatever pressure is appropriate for your altitude.
Love your choice of knives 🔪 I’ve had and been using Rada knives for years! Best and sharpest knives I’ve ever used and so easy to keep sharp with the Rada sharpener!! My knife handles are looking 👀 a little rough with all the years of use!! I’ve been thinking 🤔 of getting some of the black handled knives but it’s hard to do when my knives except for the handles are great!!
I love any of the Rada knives and I'm a huge fan. I have the black handled steak knives, but all of my other knives by them have the stainless handles. I did recently try a chef's knife by a Japanese company called Nakano. Most expensive knife I've ever used. Cuts through a roast like butter. I talk about it in my recent pork loin video. Good ol' Rada's USA-made products will always hold the dearest place in my heart, but going forward, I'll know that Nakano is another phenomenal knife company and at least their knives aren't made in China.
Haha I usually use a ton of garlic in everything else. The recipe called for a single clove, but that's just crazy talk. I put in about 2 heaping tablespoons! 😁
I just found your video. I have a tip for you. In this video your stove top is atrocious. To easily clean it get some easy off oven cleaner and spray it. Wait a few minutes and wipe it with a Mr Clean Magic Eraser. Glass top will shine like new.
Haha I know it looks horrible. I actually do have some kind of special cooktop cleaner. I have a new range now - still glass top - and I'm sure I'll be more particular about keeping the top clean. Thank you for the tip about the Mr. Clean Magic Eraser. I figured I had to use that creamy stuff that comes in the expensive bottle!
At a minimum, canned food is good for at least a year but in reality it’s good for much longer than that. Canned food is edible pretty much indefinitely although as years go by it might start losing a little bit of color or texture and some of the nutrients might not be quite as vibrant. I’m still eating food that I canned two years ago and it tastes just as good as when I canned it.
Hi Melinda! No, I don’t save the grease. I always feel bad throwing big chunks of that away if I have a pork roast or all that grease left over from the ground beef, but I really just don’t use it. I haven’t gotten into making tallow soap and although I’ve success made tallow skin cream, I just can’t get past rubbing what I know is cow fat on my skin. I wish I could get past it, but it seems like my nose is really sensitive and I never can get past just that hint of a smell that lingers in the tallow, even if I use baking soda to neutralize it. Thanks for watching and taking time to comment! 🙏
This recipe looks very good. I am learning about pressure canning and had a couple questions.....Do the onions increase in strength while in the jars for however long they are on the shelf? Also, are yellow or white onions preferred for this recipe?
That’s a good question! Some herbs and spices definitely do get a little stronger when you can them and they sit on the shelf. I haven’t noticed it as much with onions, but then again we love onions and so it wouldn’t bother me if it did. I do know that in things like beef stew, which has more visible onions in it, the onions certainly don’t seem any stronger to me. As for white or yellow onions, I would say just use whatever your favorite kind of onion is. I just use whatever I have on hand. Sometimes it’s sweet onions, sometimes it’s yellow onions, sometimes it’s white onions. The only kind I’ve never used in chili would be red onions.
It's just the most economical and it's no different than the meat in the styrofoam trays. Thank you so much for watching and for taking the time to comment!
Thanks so much Daniel! I actually use the music in several of my cooking videos, especially when I speed things up! It would just be weird if it was just silent for those parts! 😂🤣
Ball canning jars regularly promote their jars as keeping food fresh for 18 months, but home canned food can last a good bit longer than that. The biggest thing that happens once you get past the 18 month mark is the colors start to fade a bit and the quality might be just a little inferior to what it was when it was fresher.
Thank you for the sausage ball recipe. Have just now found you. I was wondering if some buttermilk would be good in place of the water. Do you have any idea??
Fair question. 🙂 I use more liquid than chili recipes normally call for so mine is more soupy than a thick chili. Regardless, I don’t always debubble jars unless they have cubes of meat or vegetables in them for air to get trapped around. There is nothing in these jars for this chili to get caught on to cause bubbles so I am not worried at all about there being an issue any more than I would be if it was just broth.
It's the same kind of ground beef, just packaged differently. "Chub-packaged ground beef is ground and packaged in USDA plants under FSIS inspection and arrives at the store in its’ packaging ready to be displayed for sale. Because of less exposure to oxygen and also less handling, chub-packaged ground beef typically has a longer shelf-life than store processed ground beef and has a “Use-By” date on the package to indicate the manufacturer’s recommendation for use to maintain quality expectations." From Texas A&M (meat.tamu.edu/ground-beef-labeling/#:~:text=Because%20of%20less%20exposure%20to,use%20to%20maintain%20quality%20expectations.)
The chili looked really good, I liked the music you chose for the video. I also use the Berger in the tube,there is nothing wrong with it. Thank you for all the helpful tips. It's alwaysnice when I can watch in the morning. 👍👍👍👍👍
I’ve actually looked into that, and that’s a common misconception, but it’s untrue. It’s the exact same beef that’s been ground up and put in the tube packaging which keeps it fresher than the styrofoam trays. Because it uses less packaging, it’s cheaper. There are lots of resources that will validate what I’m saying but here’s one link - www.priceofmeat.com/3031/why-is-ground-beef-in-the-tube-cheaper/
Haha, thank you for that comment! This is a great recipe whether you can it up or not. In fact, I'm thinking of taking it for our church's annual chili cook off and see what folks think. It's so good!
Hmm... well the 73 has a lot more fat than what I used so you lost some volume there even though you used 93 on the other two pounds. Also, remember in the video I mention that I intentionally make mine a little runnier so when it comes time to serve it I can add beans if I want to. That may explain the discrepancy. 🤔
These days, I just get the chubs at Sam's Club. Walmart does usually have them, but Sam's Club nearly ALWAYS has them. Such a great value and the same meat as is in the styrofoam trays.
This looks really good. Thanks for sharing. For some reason when I try to click on the “more” under your title to get the recipe it doesn’t do anything. It could just be me!
🤔 Hmm… I’m not sure why it’s doing that. I’ll just paste it below. This chili recipe comes from a 2003 Ball Bluebook. The most recent versions don't have this, but it's a classic and so delicious! The recipe says it yields about 6 pints or 3 quarts, but the way I make it, I wind up with 10 pints. Your mileage may vary! INGREDIENTS 5 lbs. ground beef (I use 80/20) 2 cups chopped onions 1 clove garlic, minced (I use a couple of heaping Tbsp of minced garlic) 6 cups canned tomatoes and juice (I use two quarts of my home-canned Roma tomatoes and I added an 8 oz. can of tomato sauce) 1 tsp. cumin 1 1/2 Tbsp. salt 1/2 cup chili powder 1 hot red pepper, finely chopped (optional -- I don't use this) 1. Brown meat and drain off fat. 2. Add onions and continue cooking. 3. Add remaining ingredients, then cover and simmer for 20 minutes. 4. Fill jars and process in pressure canner at your required altitude for 75 minutes for pints or 90 minutes for quarts. To learn about your altitude and for other canning basics, go to the National Center for Home Food Preservation nchfp.uga.edu/how/can_home.html
I steal from other jars too to make up for being short in the last jar! 😂😂😂 love this!
@@nanathecanner haha I mean, we want our jars even, don’t we? We don’t want to short change any! 😁
@@OldTimeKnowledge you betcha! 😁
People will start changing their tune when it comes to starving. Great video
Thank you so much! And you are 100% right about that. That’s when all of a sudden people will be dropping in on those of us that they know have been stocking up. I do have to admit that I feel fortunate that most of the people that I know from church and especially my extended family stay prepared. We’re just from those old farming roots where you always keep things well-stocked and you grow whatever you can. Thanks for watching and taking time to comment.
We all need to stay safe when the SHTF! Don’t tell anyone you have a stockpile of food. They WILL kill you for it. People are spoiled with their Starbucks and won’t have a clue what to do. It’s going to be bad times. God help us all. ❤️🙏🏻❤️
You are exactly correct.
Looks great! Thanks for the share. I should know the answer to this...but can you add cooked/soaked bean in with the chili?
I actually leave my chili with a little more broth so I can add beans when I heat them up, if I want them. I don't always want chili with beans so I like the option to go either way. I always have home-canned jars of beans on hand. If you want to can chili with beans, here is an approved recipe from the National Center for Home Food Preservation - nchfp.uga.edu/how/can_05/chili_con_carne.html
My Ball Blue Book is the 37th Edition and it has a very good chili recipe in it, same recipe as some of my earlier editions. Same as the post from Old Time Knowledge (above). I go kinda light on the red pepper. Sure is a tasty dish on a cold winter night, or anytime for that matter.
It is a delicious recipe! So good with some shredded cheddar on top and maybe some corn bread of saltines on the side. Thank you so much for watching and for taking the time to comment!
This absolutely amazing! Thank you so much for sharing it. It inspired me to look for older ball books (we lost all of ours in a home disaster and now only have the latest 2022 book). Wow! Older Ball books, instead of pricing like used paperbacks, cost 50 to 60 dollars and more. So this video is very much appreciated.
You are so welcome! I'm glad you found this recipe helpful! I hate hearing that you lost your older cookbooks in a home disaster, but thankfully, I think there are a lot of folks who publish some of these older recipes online and in videos. This is a good one!
@@OldTimeKnowledge I just today received from Amazon the new, spiral bound, edition of the 2020 (I think that's the latest) version of Ball's Complete Book of Home Preserving (different from the Blue Book - but I'm sure you know that; I state it for future readers). This book actually has the same chili recipe as what you shared from the 2003 Blue Book. Lesson for me is to buy and collect the new Ball book versions every year and to keep the house secured from wild animals when not at home.
I knew a Walmart distribution center food auditor and this is the only meat she bought, and she was soo OCD about things
Haha well it's great to know I'm not the only one who buys this! 😁
I've wanted to try it so now I will. Thank You Ladies!
meat in tubes in usually USDA inspected and is safer than what is ground in-shop -- the exception is going to a butcher shop -- so if you're concerned with buying meat in tubes, called chubs, look for the USDA seal
Thank you!
I’ve also bought tube meat and although I was against buying meat I couldn’t actually see, it was pretty good and was cheaper!
It's the same ground beef that goes into the trays, only it's packaged differently. :)
You have a lot of liquid in there. Much more than I have. That's why you have so much more than the recipe stated.
I mention in the video that I do that on purpose. Did you hear me talk about that part? That’s so I can add beans later if I want and there’s enough liquid, but if not, I don’t have to.
Is the chilli powder a blend of ingredients if so how much is Cayenne Pepper. I am from the UK and chilli power here from supermarkets is for example mild contains, Chilli Pepper (69%) Cayenne Pepper, Cumin (9%), Oregano (4%), Sea Salt, Garlic Powder (2.5%). Where as Hot chilli powder contains Chilli Powder (85%) Cayenne Pepper? Thanks for the recipe take care, God bless one and all.
It definitely is a blend of ingredients. I’m not sure what all is in it but it’s not super spicy. The ingredients you mentioned seem about right! And may God bless you too!🙏
I assume you canned these at 10 lb. Pressure
Yes, always! Then again, I live on an island and I'm literally at sea level. Meats should be pressure canned at whatever pressure is appropriate for your altitude.
Thank you for sharing your recipe and your thoughts.
Thank you for watching and taking the time to comment!
Love your choice of knives 🔪 I’ve had and been using Rada knives for years! Best and sharpest knives I’ve ever used and so easy to keep sharp with the Rada sharpener!! My knife handles are looking 👀 a little rough with all the years of use!! I’ve been thinking 🤔 of getting some of the black handled knives but it’s hard to do when my knives except for the handles are great!!
I love any of the Rada knives and I'm a huge fan. I have the black handled steak knives, but all of my other knives by them have the stainless handles. I did recently try a chef's knife by a Japanese company called Nakano. Most expensive knife I've ever used. Cuts through a roast like butter. I talk about it in my recent pork loin video. Good ol' Rada's USA-made products will always hold the dearest place in my heart, but going forward, I'll know that Nakano is another phenomenal knife company and at least their knives aren't made in China.
Love it ---- Your mileage may vary !
I buy 3 rolls of the 10lb hamburger meat the same kind every month and love it makes hamburger chili taco etc.
Very true! So many things you can make with those great big rolls of ground beef! Thanks for watching and taking time to comment!
One clove of garlic for all that chili is crazy! I'd do about 10
Haha I usually use a ton of garlic in everything else. The recipe called for a single clove, but that's just crazy talk. I put in about 2 heaping tablespoons! 😁
there is a lb of meat per pint then add your quart jars and I think that's how it adds up. Thanks for the recipe as I'm making it
Thanks for watching and taking time to comment!
I just found your video. I have a tip for you. In this video your stove top is atrocious. To easily clean it get some easy off oven cleaner and spray it. Wait a few minutes and wipe it with a Mr Clean Magic Eraser. Glass top will shine like new.
Haha I know it looks horrible. I actually do have some kind of special cooktop cleaner. I have a new range now - still glass top - and I'm sure I'll be more particular about keeping the top clean. Thank you for the tip about the Mr. Clean Magic Eraser. I figured I had to use that creamy stuff that comes in the expensive bottle!
How long does it last? I have learnt something new today. Thank you for sharing
At a minimum, canned food is good for at least a year but in reality it’s good for much longer than that. Canned food is edible pretty much indefinitely although as years go by it might start losing a little bit of color or texture and some of the nutrients might not be quite as vibrant. I’m still eating food that I canned two years ago and it tastes just as good as when I canned it.
I made this Chili last week, and it is awesome! Thankyou.
I love this chili recipe, too! I know it's for canning, but it's just a delicious chili recipe!
This looks delicious! Do you save your grease from the ground beef for use later after skimming off grease? Just curious. Thanks for this video!
Hi Melinda! No, I don’t save the grease. I always feel bad throwing big chunks of that away if I have a pork roast or all that grease left over from the ground beef, but I really just don’t use it. I haven’t gotten into making tallow soap and although I’ve success made tallow skin cream, I just can’t get past rubbing what I know is cow fat on my skin. I wish I could get past it, but it seems like my nose is really sensitive and I never can get past just that hint of a smell that lingers in the tallow, even if I use baking soda to neutralize it. Thanks for watching and taking time to comment! 🙏
Your chili looks delicious! I found your channel yesterday & I look forward to following you!
Thank you so much JoAnn! I’m glad you found me too and I’ll be happy to have you as part of the OTK community! 🙏❤️
Did you mean you get 10 quarts vs pints? A half pound of meat per pound seems like a lot!
If you're just canning meat, it's 1 pound per pint, for chili, yes, it's about a half pound per pint because of the other ingredients.
@@OldTimeKnowledge too much meat for me lol
My next project, did sloppy Jo today!
I hope you enjoy this recipe! I love it!
This recipe looks very good. I am learning about pressure canning and had a couple questions.....Do the onions increase in strength while in the jars for however long they are on the shelf? Also, are yellow or white onions preferred for this recipe?
That’s a good question! Some herbs and spices definitely do get a little stronger when you can them and they sit on the shelf. I haven’t noticed it as much with onions, but then again we love onions and so it wouldn’t bother me if it did. I do know that in things like beef stew, which has more visible onions in it, the onions certainly don’t seem any stronger to me. As for white or yellow onions, I would say just use whatever your favorite kind of onion is. I just use whatever I have on hand. Sometimes it’s sweet onions, sometimes it’s yellow onions, sometimes it’s white onions. The only kind I’ve never used in chili would be red onions.
@@OldTimeKnowledge OK, Great....Thanks so much! God Bless
@@markfletcher4964 You’re welcome! God bless you, too!
I always buy meat in the tube from WM.
It's just the most economical and it's no different than the meat in the styrofoam trays. Thank you so much for watching and for taking the time to comment!
Great video music was nice touch 👍
Thanks so much Daniel! I actually use the music in several of my cooking videos, especially when I speed things up! It would just be weird if it was just silent for those parts! 😂🤣
how long do these last?
Ball canning jars regularly promote their jars as keeping food fresh for 18 months, but home canned food can last a good bit longer than that. The biggest thing that happens once you get past the 18 month mark is the colors start to fade a bit and the quality might be just a little inferior to what it was when it was fresher.
Thanks for sharing!
You are most welcome! Thanks for watching and taking time to comment!
I buy these tubes only
Same! It's just most economical!
Thank you for the sausage ball recipe. Have just now found you. I was wondering if some buttermilk would be good in place of the water. Do you have any idea??
Do you mean for the chili? I don't think buttermilk is a good idea for chili, but that may be because I've never had a creamy chili before!
Thanks for sharing. This recipe sounds delicious. I was looking for chili recipes and found your channel. I will have to try this...
I hope you enjoy it! Thank you for watching and taking time to comment!
you dont debubble your chili ?
Fair question. 🙂 I use more liquid than chili recipes normally call for so mine is more soupy than a thick chili. Regardless, I don’t always debubble jars unless they have cubes of meat or vegetables in them for air to get trapped around. There is nothing in these jars for this chili to get caught on to cause bubbles so I am not worried at all about there being an issue any more than I would be if it was just broth.
@@OldTimeKnowledge ok ok thanks for the reply
I do think the tube meat is vastly different. Its the type of meat they were using "pink slime" in.
It's the same kind of ground beef, just packaged differently. "Chub-packaged ground beef is ground and packaged in USDA plants under FSIS inspection and arrives at the store in its’ packaging ready to be displayed for sale. Because of less exposure to oxygen and also less handling, chub-packaged ground beef typically has a longer shelf-life than store processed ground beef and has a “Use-By” date on the package to indicate the manufacturer’s recommendation for use to maintain quality expectations." From Texas A&M (meat.tamu.edu/ground-beef-labeling/#:~:text=Because%20of%20less%20exposure%20to,use%20to%20maintain%20quality%20expectations.)
The chili looked really good, I liked the music you chose for the video. I also use the Berger in the tube,there is nothing wrong with it. Thank you for all the helpful tips. It's alwaysnice when I can watch in the morning. 👍👍👍👍👍
Thank you, Sherry! I appreciate seeing your comments! I like knowing you’re and some others are part of the regular community here! 🙏
Those ground beef tubes are lower grade than fresh ground beef. Sometimes local grocery chains put the better stuff on sale.
I’ve actually looked into that, and that’s a common misconception, but it’s untrue. It’s the exact same beef that’s been ground up and put in the tube packaging which keeps it fresher than the styrofoam trays. Because it uses less packaging, it’s cheaper. There are lots of resources that will validate what I’m saying but here’s one link - www.priceofmeat.com/3031/why-is-ground-beef-in-the-tube-cheaper/
Thank you for sharing looks great. And the burger you use is the same we have been using for years so dont worry about what other pepole think.
Haha, thank you for that comment! This is a great recipe whether you can it up or not. In fact, I'm thinking of taking it for our church's annual chili cook off and see what folks think. It's so good!
I ended up with 8 pints. I used 1 3lb roll of 73 and 2 1lb packs of 93. 🤷
Hmm... well the 73 has a lot more fat than what I used so you lost some volume there even though you used 93 on the other two pounds. Also, remember in the video I mention that I intentionally make mine a little runnier so when it comes time to serve it I can add beans if I want to. That may explain the discrepancy. 🤔
Actually the fat ratio in this beef adds much flavor to the beef. It's difficult to get it in the chub now where I live.
These days, I just get the chubs at Sam's Club. Walmart does usually have them, but Sam's Club nearly ALWAYS has them. Such a great value and the same meat as is in the styrofoam trays.
Mine turned out fantastic! Thanks for sharing. 😀😃😄
Oh I’m so happy to hear it! 😃
This looks really good. Thanks for sharing. For some reason when I try to click on the “more” under your title to get the recipe it doesn’t do anything. It could just be me!
🤔 Hmm… I’m not sure why it’s doing that. I’ll just paste it below.
This chili recipe comes from a 2003 Ball Bluebook. The most recent versions don't have this, but it's a classic and so delicious! The recipe says it yields about 6 pints or 3 quarts, but the way I make it, I wind up with 10 pints. Your mileage may vary!
INGREDIENTS
5 lbs. ground beef (I use 80/20)
2 cups chopped onions
1 clove garlic, minced (I use a couple of heaping Tbsp of minced garlic)
6 cups canned tomatoes and juice (I use two quarts of my home-canned Roma tomatoes and I added an 8 oz. can of tomato sauce)
1 tsp. cumin
1 1/2 Tbsp. salt
1/2 cup chili powder
1 hot red pepper, finely chopped (optional -- I don't use this)
1. Brown meat and drain off fat.
2. Add onions and continue cooking.
3. Add remaining ingredients, then cover and simmer for 20 minutes.
4. Fill jars and process in pressure canner at your required altitude for 75 minutes for pints or 90 minutes for quarts.
To learn about your altitude and for other canning basics, go to the National Center for Home Food Preservation nchfp.uga.edu/how/can_home.html
@@OldTimeKnowledge Thanks so much for the recipe! I checked again and still didn’t see it the other way. I appreciate it!
Where did you say the recipe was ?
It’s in the description below the video, but it came from the Ball Blue Book from around 2003.
I love this video and chili😊
Thanks for watching and taking time to comment! I love this chili recipe, also!
Add a can of green olives
No thank you 😝 I like green olives on pizza, but that's about it! 😁
Where do I find the ingredients for the chili ??
The description of the video lists the ingredients and instructions.
At the store!