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. ❤️🙏🏻❤️

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!

Thank you for watching and taking the time to comment!

Oh I’m so happy to hear it! 😃

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.

Thank you, Sherry! I appreciate seeing your comments! I like knowing you’re and some others are part of the regular community here! 🙏

I hope you enjoy it! Thank you for watching and taking time to comment!

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! 🙏❤️

You are most welcome! Thanks for watching and taking time to comment!

I love this chili recipe, too! I know it's for canning, but it's just a delicious chili recipe!

Thanks for watching and taking time to comment! I love this chili recipe, also!

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! 😂🤣

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, 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!

It's the same ground beef that goes into the trays, only it's packaged differently. :)

Thanks for watching and taking time to comment!

Thank you!

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

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! 🙏

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.

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! 😁

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!

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!🙏

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 hope you enjoy this recipe! I love it!

Very true! So many things you can make with those great big rolls of ground beef! Thanks for watching and taking time to comment!

🤔 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!

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.)

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!

It’s in the description below the video, but it came from the Ball Blue Book from around 2003.

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.

Same! It's just most economical!

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/

The description of the video lists the ingredients and instructions.

At the store!

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.

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.

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

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. 🤔

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!

No thank you 😝 I like green olives on pizza, but that's about it! 😁

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!