I was lucky! I didn’t want to have to be making Cincinnati Chili over and over again trying to find the perfect recipe. I think Vince is the one who found this recipe. I told Vince I was going to follow the recipe exactly (which I don’t usually do) and see what he thought.
I thought it looked really good but knew I wouldn’t like the taste. Vince loved it. He said it was perfect. He would say that since he found the recipe. He didn’t want me to change anything.
We talked about how much to can and decided 24 pints would be about right. I’m guessing that based on how much the recipe made, I could get about 4 pints per recipe. I can’t process 24 pints at once in the canner so I’m going to triple the recipe, hope for 12 pints, then triple it again for 12 more pints . . hopefully.
I have 6 pounds of ground beef in the fridge and it should be defrosted today but I may wait til tomorrow to tackle this project. I’ll get this batch all canned up and in a day or so I’ll make more and can that and hopefully be done with making it for at least two years.
Susan Nixon says
Did you lick the spoon? LOL I went through it and made a few changes, like leaving out the chocolate no-no, but I think I can make a version I can eat. I will try it after I’ve been to the Amish Market again for tomatoes to make the tomato sauce. peel and de-seeding a must for me. But first, neck pumpkin!