Steak Chili

Ingredients

• 6 cloves garlic – minced
• 3 cans diced tomatoes
• 2 jalapeños – finely chopped
• 3 dried guajillo chilis – thinly sliced
• 2 T chili powder
• 1 T cumin
• 1 T oregano
• 1 t paprika
• 1 t thyme
• 1 t coriander
• 2 1/2 Lb chuck pot roast (cleaned and cubed)
• 2 – 3 cups beef stock

Instructions

1. Raw pack the chuck roast into the bottom of pint jars*
2. Combine the tomatoes with the seasonings – evenly distribute between the jars
3. Top off with enough beef stock to fill the jars – leaving adequate head space
4. Process for 75 minutes at 10 pounds pressure (sea level)

*This may not be an approved method – you can cook the chili first and hot pack everything if you prefer