Venison Chili Con Carne

5 lbs. venison, either ground or diced
2 cups chopped onion
3 cloves garlic, minced
6 cups canned tomatoes with juice
1/2 cup chili powder
4-1/2 tsp. salt
1 jalapeno pepper, minced
1 tsp cumin seed

Prepare pressure canner, and your choice of 6 pint jars or 3 quart jars.

In large skillet over medium high heat, brown meat and drain off fat. Transfer cooked meat to large stock pot. in last batch of meat, add onions and garlic, cooking until transparent. Transfer this to stock pot; and then to same pot, add remaining ingredients. Increase heat to medium high and bring to boil. After mixture hits a boil, reduce to a simmer, and cook for an additional 20 minutes, skimming fat from top.

Ladle hot chili into hot jars leaving 1 inch head space. Remove air bubbles and adjust headspace accordingly. With a towel dipped into white vinegar, wipe rims for a good seal. Follow your canner's instructions for use-- process pint jars for 75 minutes and quarts for 90.

Number of Servings: 1

Recipe submitted by SparkPeople user AUNTROO.