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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare 10 pint jars,lids and pressure canner . Start warming the jars (I do this in an otherwise empty dishwasher running with no detergent.). | 2. Mix up the spice mix and set aside. It makes approximately 1 1/4 cups of mix. | 3. In batches, brown the onions and ground beef. You will want a large stockpot for the final mixing. I used a 13qt and an 8 qt pot to cook the meat and then finished off in the 13qt pot. Drain the beef if desired. | 4. Combine the beef/onions, canned chiles, spice mix, and two pints of the tomato juice. There should be just enough juice to help the spices mix into the meat and start to create a sauce. Taste and adjust seasonings to your taste. Keep on low heat, stirring occasionally. | 5. In a separate saucepan, begin simmering the rest of the tomato sauce. This will be the liquid used to top off the jars. If you have not already done so, begin warming the lids as well. | 6. One at a time, fill the jars with the meat mixture, leaving 1 inch headspace. Pour a small amount (about 1/4 cup?) of tomato juice into the jar and use a chop stick or other thin implement to make sure the liquid forces out all the bubbles. Readjust headspace if needed. Wipe the jar with a paper towel dipped in vinegar then put the lid and ring on. Put directly into canner then continue with the next jar until all the jars are filled. | 7. Process as per your canner instructions. You should vent for 10 minutes and if at sea level -- the processing time is 75 minutes for pints and 90 minutes for quarts with 10 pounds of pressure. | 8. If you cannot fit 10 pints into your canner or are not ready for such a big batch, I have also done this with 5 pounds of meat. I used 2/3 cup of the taco seasoning and probably 2 onions. The yield was 6 pints. | 9. I have a family of two adults and two small children and one pint is plenty for one meal. We even have leftovers sometimes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chili powder	1/2	cup		182.736	32.2056	8.7221	9.2534
cumin	1/3	cup		126.0	14.8646	5.9842	7.4827
garlic powder	8	teaspoons		82.088	18.037	4.1044	0.18100000000000002
paprika	4	teaspoons		25.944000000000003	4.9671	1.3009	1.1859
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
salt	3	teaspoons		-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
extra beef	8	lbs	ground lean	3227.7407	0.0	718.0816	18.1334
onion	3			180.0	42.03	4.95	0.45
chili pepper	8	ounces	canned mild used home-canned	90.7184	21.4549	4.5359	0.4536
tomato juice	5	pints	used home-canned	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.