How to Make Texas Chili in the Pressure Canner--Stock the Pantry with a Meal in a Jar

This turned out so well! I'm thrilled to have it on the pantry shelf. If you like beans in your chili, add them once you open a jar to warm it up to eat.
I understand that the printed version of this recipe states a 75 min processing time, rather than the 85 minutes shown on the online version.
I've had requests for a beef or chicken stew and a chicken chowder. What else would you like to put on your pantry shelves?
Here's the link to the recipe: www.bernardin.ca/recipes/en/h...
xoxo,
Carter
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[@emcarver8983]

I've made, and canned, this three times now, and just popping back for a reminder, before I make it again tomorrow. 😆 This is, hands down, the best meal I have stored in the pantry. 11 out of 10. It's absolutely glorious! Thank you again. 💞💖

[@growandpreserve]

Wonderful! Thanks so much for reporting back, Em!

[@kayhansen6959]

We grew up in Grandmas kitchen. She taught us to put bread in our mouths while chopping onions. Works for me every time. This recipe looks delicious. A must try!

[@growandpreserve]

Fascinating! I've never heard that. Thanks for the tip, Kay!

[@wademom4]

I made this chili today. Waiting for my canner to cool down so I can trade out the chicken thighs for chili. I did not put in the pepper flake since I will be sharing the chili with my Mom. I added a couple cans of Rotel instead of green chilies. Thank you. I haven’t canned in years and have learned so much from you. I am having so much fun. I am dairy free and low sodium and now have the freedom of eating what I want how I need it

[@growandpreserve]

Yay, Tracey! I am so glad you are back into canning and enjoying it so much. Thanks so much for letting me be a part of it!

[@kfl611]

I wonder if you could make Chili with shrimp, instead of beef. Well of course you could, I wonder how good it would taste?

[@growandpreserve]

No idea how that would taste! @@kfl611

[@SandrinaN]

Carter,, Yes! It looks amazing on camera! You are adding a lot of excitement to my canning season. This is my second year canning and I am thrilled to have your influence. You are a great presenter and I enjoy your subtle humor as well.

[@growandpreserve]

Thank you so much, Sandra! I am so glad to have you here!

[@DianeHardin-ri4qt]

my favorite soup of all time homemade vegetable soup when you’re canning you have a handful of this and a handful of that you don’t have enough for a jar but it would overfill your jars so I take all that and leftover chuck roast and ground beef browned and I make homemade vegetable soup, tomatoes, carrots, peas, potatoes, lima beans, green beans, sliced okra, cabbage, onions, Canelli beans, pinto beans, corn and me, and my husband can take that and fix a pan of homemade cornbread and make a meal and then I freeze the leftovers or can it and I have soup all through the winter and into the spring on into the summer if I want it and we love it

[@lynnthomas8848]

I make turkey chili and add black beans. Once my family ate that, they won’t eat beef chili. They might like the Texas chili. I will have to try!

[@kfl611]

I bet this would be good with chopped up skinless boneless chicken thighs, instead of beef or Turkey, or perhaps you could use left over Turkey breast also.

[@princessborealis542]

It depends on what the chili will be used on. My base chili is for hotdogs and has no beans, for a bowl of chili there are beans, then I have my competition chili which is a habanero chili called A Bite of Doom and it has beans as well as beef and chorizo. It taste amazing as it melts your face lol :)🤣

[@growandpreserve]

Uh oh. Now my husband is going to want some face-melting chili!

[@YvesStOnge]

Learning from you I'm my garage canning 7lit of meats right now thanks for everything 😊

[@growandpreserve]

I love that! Keep me posted!

[@bettyhowatt8167]

Looks so good! Will have to try this!!!

[@growandpreserve]

It's pretty tasty, Betty! We love it.

[@marjeantietje5610]

Looks amazing, can't wait to make this. Thank you

[@growandpreserve]

Welcome, marjean!

[@deedeemat3991]

every good chef makes a mess. this looks so yummy! i have never had texis chilli!

[@growandpreserve]

Thanks, DeeDee!

[@SandrinaN]

I am envious of your beautiful kitchen.

[@growandpreserve]

Thank you, Sandra!

[@auntdayskitchen6315]

I just found you and I’m absolutely loving your channel. As for the onions, I place a a little more than damp washcloth at the edge of my cutting board. From what I understand the thing in onions that make you cry is just looking for a bit of moisture usually, the closest moisture is your eyes so give it a closer source.

[@growandpreserve]

Welcome, Days! Glad to have you here. Thanks for the tip about the wet rag. I'll give it a shot.

[@lanceeckels6541]

Love your recipes!!

[@growandpreserve]

Thanks, Lance! I'm so glad to have you here!

[@jenniferharris3989]

I can smell that !!!! Delicious.

[@reghowson5365]

Carter, I am Canadian and have the Bernardin book with this recipe and it states 75 mins for pints. Must have been a misprint. Love your tutorials keep them coming. Kim

[@growandpreserve]

Thank you so much, Kim! It is 75 minutes for pints. Did I misspeak? I will note the correct time in the show notes. So glad to have you here!

[@growandpreserve]

I just rewatched this one. I remember now that the 85 minutes in the online version was quite unusual. Thanks so much for clarifying! 75 minutes should be correct!

[@mvpdavidson45]

So if I wanted to do this in quarts, would it be 90 minutes?

[@greeneyes2256]

@@mvpdavidson45Yes. Ninety minutes for all meats in quarts. This looks great, doesn’t it?

[@louisecroft1914]

Delicious!

[@growandpreserve]

Yay!

[@deedeemat3991]

i just made this today and OMG! so delish! i have never had Texas chile nor have i ever tried canned green chilies so thank you so much!

[@growandpreserve]

Excellent, DeeDee! Thanks for letting me know.

[@TyMoore1234]

I usually make chili like my mom did with beans but I love new recipes! I have chili and vegetable beef soup! Going to try a lot of things you have made. Bought the canning book in one of your videos.

[@growandpreserve]

Great! I love to try new recipes too. It's good to have some old favorites, but I like to shake up every now and then. So glad you're having fun with it!

[@emcarver8983]

I'm making this tomorrow!! I prefer it without beans too and like it with chunks of beef. I also play around with the spices. Thank you so much for this recipe 💕

[@growandpreserve]

My pleasure! We love it. Hope you do too! Glad to have you here, Em!

[@heartitraces74]

I absolutely cannot wait to make this recipe! Thank you for sharing! It looks so good 😋 We are keto so we appreciate that this recipe is bean less 🤩

[@growandpreserve]

My pleasure! I think you'll like this one. As you may have noticed, not everything on my channel is keto, but perhaps I should make a low carb playlist. Thoughts? Happy to have you here, Katherine!

[@DigitHomesteading]

Looks delicious love from Texas💚💚💚

[@growandpreserve]

Thanks, Digit!

[@lindaclarkelee7284]

Hi Carter, thanks for sharing this recipe! I am waiting on my electric presto canner and this will be the first recipe I pressure can. I have six roasts in my freezer I need to use up and hubby loves Texas Chilli. I am Canadian and have the Bernardin Home Preserving Book. The chilli recipe calls for ground beef and the recipe states 75 minutes for pints and 90 minutes for quarts. BTW you pronounced Bernardin correctly. Also if you run cold water it helps with the onions. I use sweet onions and they are not as bad as yellow onions. I am a fan of Chelsea and love her swim goggles. Happy I found your channel.

[@growandpreserve]

How exciting that your canner is on the way! I really like it. Interesting that the printed recipe is different than the one online. Here’s the link to the one with chuck roast, if you’re interested. www.bernardin.ca/recipes/en/hearty-chili.htm?Lang=EN-US Can’t wait to hear what you think of both the chili and the canner! Keep me posted!

[@godsgift3302]

Hello,thanks for sharing,ima going to make this soon.

[@growandpreserve]

Great! Keep me posted!

[@donate1sttt]

FYI Put onion under cold running water and peel skin off. Invest in Amazon chopper, saves time and no tears. Love your channel. Watching 2/2/23

[@growandpreserve]

Thank you, TD! I will try that!

[@ranger2055]

I just made this recipe as it is in the book but added your spices and green chilies, it smells so good!! I got 9 pint jars!! 3 more than they say lol. Although they did say about 6. So that probably explains why you got so many. Thanks for recipe Carter!!

[@growandpreserve]

You are most welcome, ranger! This is one of David's favorites.

[@deedeemat3991]

Im thinking that the 85 minutes was a typo. here in Canada we use the same guide lines. love how your canning recipes are do delish! i may try this! thanks Carter

[@growandpreserve]

You're right. Typo on the online version.

[@C5Rose3]

I've never had Texas Chili. Looking forward to canning this. Chuck Roast is regularly in sale around me.

[@growandpreserve]

Lucky you!

[@juliamorrow5618]

Hi Carter, I enjoyed watching you put together the Texas Chili recipe. I am eager to make it once my Pressure Cooker arrives. As to chopping onions, I have two suggestions that work for me. One is to use a Vidalia Chop Wizard, the other is to wipe your eyes with someone's long hair, it has natural oils and will take the irritation away taught to me by my mother-in-law. Since my kids are all grown and gone, I use the Vidalia Chop Wizard now. I was knew a woman that could cut up a fifty-pound bag of onions with only a toothpick in her mouth and carry on a conversation and never tear up (I'm not so lucky).

[@growandpreserve]

Thank you! I used something similar to the chop wizard in my latest video for apple cranberry chutney. I think it really did help quite a bit. I have never heard the one about the long hair! I'll have to try that when my daughter is home for Christmas! Hope you get to make the Texas Chili soon! So happy to have you here, Julia!

[@vondamorphew3505]

I use a toothpick too, and even a matchstick for the very potent ones.

[@marciahohn4521]

I've never had Texas Chili....but it looks SO GOOD!

[@growandpreserve]

It is! I hope you'll try it, Marcia! So glad to have you here.

[@wendyellis6402]

I heard that if you put a wet paper towel on the chopping board next to the onions you’re chopping, that it helps. I refrigerate my onions for a few hours before chopping. It helps.

[@growandpreserve]

Thanks!

[@betterlatethannevertexasho2193]

I'm here in Conroe, Texas and I've lived here al my life in Texas. I make a lean chili that I love and use black beans. I love lots of stuff in my chili.

[@deborahwoods2361]

I made it and it is sooo good! I've found some green chillies too! I did a half batch but I'm getting more meat to make a full batch. I don't have a ton of space but I'm going to re-organise. 💜

[@growandpreserve]

I get that! For awhile there I was "re-organizing" my husband's closet to make room for more jars!

[@deborahwoods2361]

@@growandpreserve Hahahaha! 💜

[@lovepassion3]

I was told to put wet paper towel or wash rag beside you while chopping onions to help, i've tried it and it works.

[@growandpreserve]

Thanks, Tina! I'll give it a go!

[@sandrabackus7482]

I do I love everything that you are doing if I might suggest that you add the garlic towards the back of the recipe right before you drop the you drop the ingredients and let the onions saute or saute or slight caramelize before you drop that garlic thank you.

[@growandpreserve]

Brilliant! Thank you so much for being here, Sandra!

[@SalLeeHolland]

Otherwise they could burn.

[@ruthiecooper2446]

Kentucky, and sweet tea❤

[@growandpreserve]

Gotta have the sweet tea!

[@kfl611]

Great video. I like how cute your big fluffy orange cat looks! I noticed it did not look like you pre-heated your lids, to help soften the gaskets. The Chili looks great. I like corn in my Chilli and any type of beans.

[@growandpreserve]

Thanks, KFL! I don't preheat my lids anymore. It seems both Ball and the USDA have figured they can preheat while they heat during canning. ;-) Corn in chili sounds great!

[@DianeHardin-ri4qt]

Carter, after peeling your onion, rinse it under cold water before you start chop it and it will help with the tears just a tip

[@growandpreserve]

Thanks, Diane.

[@loricook7670]

As long as I wear my eye contact's cutting onions never bothers me; it's beautiful. God for bid I don't wear contacts and only wear my glasses my eyes will downpour tears.

[@growandpreserve]

Never thought I'd be jealous that I didn't need contacts!

[@jennycastro3980]

I have the same issue with onion and I leave a little water running and the usually helps

[@growandpreserve]

Thanks for the idea, Jenny!

[@dappledaylight2628]

To help while chopping onions.....I try to set up where I am chopping onions to be on a place one the counter that is near the vent above the stove top. I turn it on and it draws the onion fumes toward the vent and away from me. So try setting up the location to chop so that the. onions are between you and your vent Then turn your vent on high. I also put a paper towel in my mouth just so that its hanging down from my teeth.😂 I know it sounds nuts but the paper towel blocks and absorbs some of the fumes. These two tricks work great. No goggles needed.

[@growandpreserve]

I'm cracking up! What a video that would make! 🤣 I'll have to try that when only the dog is watching! Thanks for making my day, dapple!

[@wendyellis6402]

The 85 minute processing time specified might be due to the 500 mL quantity (metric system). This is a bit more volume than a pint.

[@samstevens7888]

For those in the UK, USA chuck roast is the same as our braising steak or shin or if you want it leaner you can use top round ( more expensive). I normally add a teaspoon of instant coffee and quater cup of jack daniels. But my chilli is similar to texas chilli i do like beans in mine though. My mum always did it with mince beef but i like chunky meat lol

[@growandpreserve]

Thanks for translating for me, Sam! Your additions of instant coffee and jack daniels sound great!

[@samstevens7888]

@@growandpreserve your very welcome just found your channel. Your canning and eating food how I like to eat and cook. So had to share your channel with my friends so hopefully you get a few more subs and watchers.

[@growandpreserve]

@@samstevens7888 Thank you, Sam! So glad to have you here!

[@sharonrabner7653]

'store in frig when you are going to use them in a recipe. When you cut them and peel them run cold water over them before you slice or chop them.

[@jaylynnthompson6836]

Try using a sweet onion. Texas sweet onion is the 1015 sweet onion. It never makes me tear up. It's a large thin skinned onion. I use it in all my recipes everyday in everything. It's never hot it's a great sliced table onion perfect bite. I don't know if you can grow it in your climate.

[@growandpreserve]

For the most part, I only use sweet onions. I did try to grow 1015s my first year in TN, but they didn't bulb up well for me. I've grown Candy onions the past couple years, and they do better for me.

[@lindarussell8965]

Hi Carter. This is my first time seeing you & your channel. I'm from New Mexico & enjoy all kinds of recipes. We use a lot of green & red chile, so will be anxious to try your chili recipe. Onions make me cry, too, sometimes so much I have to stop & wipe my eyes so I can see. What helps me is to light a pillar candle & place it close by while chopping onions. The vapor that's so hard on our eyes seems to dissipate with the flame. Hope this gives you & others some relief. Looking forward to watching more of your cooking & canning ideas. Thanks!

[@growandpreserve]

Linda! I am definitely going to light a candle for onion chopping! Can't thank you enough for that tip! So happy to have you here!

[@robwilson5495]

Chili looks great!! Never canned any meat. Just curious what brand are those large jars of spices, and where did you get them?

[@growandpreserve]

Thanks! I LOVE my spice jars! I get them from Amazon. Here's my affiliate link: amzn.to/3UaLC7V

[@jennifergribbins4560]

You could get you an onion chopper . I had one and loved it. It broke so I know I just put them in my mini food processor

[@growandpreserve]

I have one, I just forget to pull it out for "small batch" jobs. I need to work on that!

[@juliedotson4227]

I have put my onions in the freezer for a little bit and that seems to help prevent the watering eyes! Don't freeze the onion(s)!

[@growandpreserve]

Folks keep telling me that works, but I keep forgetting to do it in time. One of these days...

[@kmiller6002]

Carter im going to have a ball canning All these recipes... Im SO Glad I found your channel. I don't like beans in my chili either.... I wonder if the 85 minutes is because of the altitude in Canada 🤔🤔🤔🙏🙏 Kendra.... Did you ever find out why??

[@growandpreserve]

Yep. It's a typo in the online version. It's the correct 75 minutes for pints in the printed version in Canada.

[@glendawillingham5614]

Thank u for all u show us🥰🥰but I have a question..I did about 5 jars of ur dry canned hamburger..turned out great as far as I know..but I also did ur dry potatoes 🤗but I decided to do some potatoes in water with spices to try too..on one Qt jar..as I picked it up from pressure canning(when thru)..water was seeping out of that one only (think u called it (syphning out)?? After they cooled some.. I put that one in icebox cause I figured it would have to be eating it in a day or so..or is it NO GOOD?? The lid is so tight on there ! Do I toss it out..looks like the same anmout of liquid is in it as the other jars???

[@growandpreserve]

If it sealed, which it sounds like it did, I would consider it good for the pantry. Siphoning happens. Fortunately, for you, it was just water. Sometimes it can be something much messier!

[@betterlatethannevertexasho2193]

In Texas we mostly like our chili with lots of heat.

[@growandpreserve]

Ah yes, I remember that!

[@vickiecook8636]

Hey there, Carter. I'm making and canning this today. Thank you so much for all your wonderful advice and recipes. I've been keto for around 7 years now. Just wondering when a canning recipe calls for sugar ,Can we replace it with keto sweetners like allulose/ swerve/ monk fruit?? Can we make fruit jellies with those sugars and seal our jar to put on the pantry shelf like regular jelly?? Im so excited to see what you do next!! I love all lowcarb keto veges. I want to use turnips instead of potatoes with your dry canning method and see what happens. What do you think? Will they work?

[@growandpreserve]

Hey, Vickie! Good to have you here! I use allulose in canning all the time. amzn.to/3KaZITL I find that monkfruit changes flavor in the processing. For setting fruit jellies, etc. I use Pomona's Pectin, which is designed to set without sugar. amzn.to/3O2wPdL. There is also a canning book exclusively using Pomona's pectin. Most of the recipes are low sugar, but I have always just used allulose. amzn.to/3O4asEI If you scroll through my channel, there are only a couple recipes where I used honey, maple syrup or real sugar. Everything else is allulose, I believe. I'm sorry I can't help much on turnips and how they might can. The primary issue is whether or not they are too dense for heat to penetrate for the required time to be safe.

[@vickiecook8636]

@growandpreserve thankyou for that quick response. So I'm determined to try turnips and see what might happen. I make scalloped potatoes with turnips, and they are delicious. I haven't had any real potatoes in around 7 years. But please do a low-carb list of canning recipes. Im positive it will bring you even more subscribers. Being able to can foods that are low-carb is wonderful. I dont think anyone else is doing that. I've searched with no results for canning lowcarb sugar-free items... You could be the first. Im very excited and thankful I've found your wonderful channel!!

[@nancyletbetter8638]

This is just a guess, but it may be the viscosity that is the reason for the extra minutes processing.. thick sauces are harder for heat to transfer..

[@growandpreserve]

Thanks, Nancy. You are correct that the thickness of sauces can impact timing. However, it turns out that in this case, it was just a typo on the website. The book had the correct time of 75 minutes. 🙄

[@YvesStOnge]

Love Canadian rules lololl

[@markwestphalen6008]

I’d have to add some strong coffee, that’s maybe more a west Texas ingredient. Drain the tomatoes to make room for it.

[@growandpreserve]

That sounds great, Mark!

[@SalLeeHolland]

I make my chili with Baby Back Ribs, and I also take a stick of pepperoni (the fat stick of it), skin it and cut it into spoon size pieces. You do not want to use the slices of the peppperoni, you want a nice bite of it. I also use my own canned tomatoes. I do put beans in it though. Can you add the canned beans to it so you don't have to worry about the dried ones swelling up and causing problems? I have not ever canned chili before, but this is what I put into mine. From Western, N.Y.

[@growandpreserve]

Your chili sounds awesome! And yes, you could add beans to this recipe. I'm not a bean canning expert, but I would think that soaked and partially cooked beans would be a good way to add them. Please do your own research if you plan to do it. As I said, I'm no expert in beans! Thanks for being here, SalLee!

[@user-rr5hb6ej5e]

Carter if you have a lit candle near you it will keep you from reacting to the onion…works well for me 😁

[@growandpreserve]

I need to try that again, Pam. Thanks for the reminder!

[@showard866]

I like beans in my chili also use ground deer meat.

[@growandpreserve]

I love all these ideas! Thanks so much for being here, S Howard!

[@CDJMiniRanch]

I'm new to the party, but I'd love to have the basics (without thickenings and crust), for chicken pot pie in a jar.

[@growandpreserve]

Nice idea! I'll put it on the list.

[@deborahwoods2361]

This Chili looks so good! I've only ever made Chili con Carne which has beans but this looks so delicious I want to make it. I have a couple of roasts but I haven't ever seen the canned roasted green chilies! I just had a look on Amazon but no luck. Could you tell me what type of green chilies they are and I could make my own... (I grow chilies) Thanks for this recipe! 💜

[@growandpreserve]

Hey, Deborah! They are roasted Hatch chiles. I find them in the Latin foods section of the grocery store or Walmart. Ortega makes them, but there are several brands. Here's what I see on Amazon, but most are in multi-packs. Hopefully you can find them at your grocery store. amzn.to/3PKSzvr. Hope you love the chili! Keep me posted.

[@deborahwoods2361]

Hi Carter! Thanks for the reply! (most don't) I had a look but they don't ship to Australia. We do have Costco here so I'll ask my daughter to have a look next time she goes. I've never heard of Hatch chilies, are they super spicy? I was also thinking of using Chipotle chilies in adobo sauce instead of the powder you used. Would that work? I just remembered that I was told that onions don't make you cry if they've been in the fridge! I hope it helps you!

[@growandpreserve]

Hatch chiles are not spicy. Similar to poblano peppers. Do you have those? Even pepperoncini would be fine. Chipotle chiles in adobo will work fine in place of the chili powder. It will be spicier, so use to your own level of heat. I have heard the fridge thing. I should definitely try it. Thanks for the reminder! @@deborahwoods2361

[@deborahwoods2361]

@@growandpreserve I'll have a look for those other chilies! We don't have much here like those chilies mostly I think because we don't have the people that use those types of foods here! I hope the fridge thing works for you! 💜

[@paularizzo5217]

So sorry you have trouble with onion volitional oils. I've always worn glasses and never had a problem, and I've chopped a lot of onions. Maybe a pair of computer/ blue screen glasses or even sunglasses would help. I sure am enjoying your videos and recipes. I'd chop onions for you if I lived close by!!

[@growandpreserve]

Paula, I think you need to be my new neighbor! So glad to have you here. I'll try my computer glasses. Thanks for the tip!

[@annadavis6322]

Hey! Not necessarily a tip, but when I wore contacts the onions didn't bother me anymore ☺️. Literally the only reason I think about going back to them!

[@growandpreserve]

Funny! I've tried wearing my distance glasses, but apparently that wasn't enough protection...and I nearly lost a finger! Maybe you and I both need to try the goggle thing! Happy to have you here, Anna!

[@annadavis6322]

@@growandpreserve lol, I'm sure the silliness will be with it☺️

[@Josef_R]

Can I just prepare my own chile recipe to the point where I would put it in the oven for 3 hours and then fill jars and can it? Seems like that's what you did with stew.

[@emcarver8983]

I use my washing up bowl 😆

[@growandpreserve]

Smart!

[@ginettecourchesne8225]

Could I replace the cubes of meat with meat balls?

[@growandpreserve]

You can try small cooked meatballs instead of the beef cubes. Small to ensure that the heat will penetrate them safely, and cooked because canned raw hamburger has a very unpleasant texture.

[@judyblaise1639]

I love beans in my chili so could I add beans into the chili beforecanning?

[@growandpreserve]

Of course, just make sure you follow guidelines for pre-soaking beans, so they don't expand too much for the jar.

[@fredberry1342]

No I think it is a typo 8 is next to 7 and for whatever reason they didn't proof read to verify. IMO

[@growandpreserve]

You are correct!

[@turnapage7417]

Is there a reason you do not use your chopper that you used to cut the potatoes for dry canning, you would not have the problem with causing you tear up??

[@growandpreserve]

Even with the chopper, they still get me. But you're right...it's not quite as bad. I should use it next time. Thanks for the reminder, Turn a Page!

[@jeannieknudsen7516]

I can't find ur recipe to make this Texas chili. Can u post it in comments or write amts as u add them. TY much.

[@growandpreserve]

Here you go, Jeannie. www.bernardin.ca/recipes/en/hearty-chili.htm?Lang=EN-US

[@donnamullins2089]

No Beans. Chili does look delicious but I would have to at least sear the meat. Being from Texas. Just like that taste. We also make chili with the larger course (not hamburger) grinding attachment using my KitchenAid or you could have your butcher grind for you. Cooking the spices makes a world of difference. I add about 3 tablespoons Masa harina flour when cooking the meat for a thicker sauce. Jars are beautiful.

[@growandpreserve]

Happy to have Texas chime in! Searing the meat would be great. Now that you mention it, I do remember the coarser grind on the meat being a thing as well. Yum!

[@donnamullins2089]

@@growandpreserve Thank you

[@jeanniesnider1721]

Also, did you know tomato paste comes in a tube now?

[@growandpreserve]

Yep, I feel like it's pricey though.

[@susanlizottealbert3825]

Sorry, can’t help with the onion crying. I do that also. Just have Toruń off to wash my eyes. Ps the Canadian is the same times we have hone know why they have a different time. I will have to Sheck on that someday.

[@growandpreserve]

We eventually figured out it was a typo in online recipe. It is 75/90 in the printed instructions.

[@DianeHardin-ri4qt]

Add lime juice and it will brighten the taste and add acidity

[@colleenpritchett6914]

Please put your recipes in the “more”. FYI not recipe has a copyright

[@growandpreserve]

When I create or substantially change a recipe, I write it in the Notes section.

[@jeanniesnider1721]

If you refrigerate your onions the night before using, you will not get as much onion spray while chopping. Onions don’t bother me any more.

[@kathygee5612]

I have always had beans in my chili…I live in the western United States…maybe that has something to do with it…?

[@growandpreserve]

I think most folks probably put beans in their chili. I eagerly latched onto Texas chili because I’m not a big fan of beans! Growing up in GA, I had to pick around the beans in the chili. 😉 So glad you’re here, Kathy.

[@femvetusa5263]

Why don’t you use your chopper?

[@growandpreserve]

I should. Idk...one more thing to wash, perhaps. I really should.

[@YvesStOnge]

Love to cry so I play whit onion all the time 😅😅 but food whit out onion and garlic is just food to me so I love to cry over food lolo

[@growandpreserve]

Necessary tears!

[@evanorvell8368]

I've lived in Texas (including Houston😵‍💫, SE. East and West Tex.) for all of my 71 years and am a 4th generation Texan. My Texas chili is made with beef, some pork, and is heavy on the chili powder and spices, and light on the tomatoes. Original Texas chili had no tomatoes, and probably DID have beans, since it was trail food, although many Texans today would deny that!

[@growandpreserve]

Sounds delish, Eva!

[@pamobrian8521]

If you put your onions in the fridge, they won’t bother you when you cut them

[@growandpreserve]

Thanks, Pam!

[@judybass4339]

Do not like beans in my chilli, do like a little pepper, x1 bite to my chili but not so much that the burn that I can't enj0y the flavors.

[@growandpreserve]

Couldn't agree more! So glad you're here, Judy!

[@susananderson9619]

Chili is the dish without beans , chili con carne is the same dish with beans. Texas us wrong

[@beverly5458]

You forgot to add beans

[@growandpreserve]

Ha!

[@margaretmccormick5931]

Onion tears, run your inner wrists under cold water .

[@growandpreserve]

Interesting! I'll try that. Thanks, Margaret!