Burk Chili

• Thank you Michelle Burk

• 5 pounds ground beef
• 1 small can green chile peppers, seeded and chopped
• 3 cans chili or ranch style beans (DO NOT DRAIN)
• 2 28 oz. cans diced tomatoes with juice
• 1 6 oz. can tomato paste
• 1 8 oz. can tomato sauce
• 1 large yellow onion chopped
• 1 large green bell pepper seeded and chopped
• 1 large red bell pepper chopped seeded and chopped
• 5  tablespoons bacon bits
• 6 cubes beef bouillon
• 1/4 cup + 2 Tbsp. chili powder
• 1.5 tablespoon Worcestershire sauce
• 1.5 tablespoon minced garlic
• 1.5 tablespoon dried oregano
• 3 teaspoons ground cumin
• 3 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1.5 teaspoon dried basil
• 1.5 teaspoon salt
• 1.5 teaspoon ground black pepper
• 1.5 teaspoon paprika
• 1.5 teaspoon white sugar
• 3 cups water

Brown beef, drain excess grease.  Heat all ingredients in a large stock pot.  Simmer.  Ladle into hot jars, release air bubbles, wipe rims, adjust lids/rings.  Pressure can at 11 pounds for 1.5 hours.