Dinner

Roo's Venison Chili, Canning is for Dinner.

Roo's Venison Chili, Canning takes 45 minutes to prepare.

Roo's Venison Chili, Canning takes 140 minutes to cook.

Roo's Venison Chili, Canning makes 32 servings.

The ingredients for Roo's Venison Chili, Canning are:

6 lbs. venison, chopped or ground
2 cups chopped onion
2 cloves garlic, minced
6 cups canned tomatoes, with juice
1/2 cup chili powder
4-1/2 teaspoon salt
2 jalapeno peppers, seeded and deveined, minced
1 tsp cumin seed

Here is how you make Roo's Venison Chili, Canning:

Prepare pressure canner, jars and lids (either 4 - quarts or 8 - pints) In large skillet and working in batches, brown meat and transfer to large stock pot. In last batch of meat, also add onion and garlic, cooking until they are transparant. Add all remaining ingredients to stock pot and bring to a boil over medium high heat. Reduce heat and boil gently for 20 minutes. Occasionally stir and skim fat.Ladle hot chili into hot jars leaving 1 inch of headspace. Remove air bubbles and adjust headspace as needed. Wipe rim with paper towel dipped into vinegar. Center lid on jar and screw band down until fingertip resistance is met that increase to fingertip tight. Close canner, and bring to boil over medium high heat. Vent steam for 10 minutes, then close vent. Process under 10 lbs. pressure Pints for 75 minutes and Quarts for 90. Turn burn off , allowing the pressure to return undisturbed. Carefully remove canner lid, and wait 10 minutes. Remove jars to a towel on the counter, cover with towel to prevent drafts on them. Once they are completely cool (overnightish), label and store. Number of Servings: 32Recipe submitted by SparkPeople user AUNTROO.

The nutritional information for Roo's Venison Chili, Canning is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 150.3

• Total Fat: 2.7 g
• Cholesterol: 65.6 mg
• Sodium: 498.5 mg
• Total Carbs: 5.2 g
• Dietary Fiber: 2.0 g
• Protein: 26.1 g

The dietary needs meet for Roo's Venison Chili, Canning is Low Carb