Ingredients

2 tablespoons vegetable oil
5 pounds beef chuck roast, trimmed of fat and cut into 1-inch cubes
5 quarts reduced-sodium beef broth
8 roma tomatoes, seeded and chopped
8 1-inch diameter carrots, peeled and sliced into 1/4-inch rounds
2 medium sweet potatoes, peeled and chopped
2 cups fresh or frozen whole kernel corn
3 medium onions, chopped (1 1/2 cups)
4 poblano chile peppers, stemmed, seeded and chopped
4 jalapeño peppers, stemmed, seeded, and finely chopped
12 cloves garlic, minced
2 tablespoons salt
1 tablespoon chili powder
1 tablespoon ground black pepper

Instructions

Step 1
In a 12-quart pot heat 1 tablespoon oil over medium-high heat. Add half of the beef cubes. Cook and stir until browned. Transfer beef to a bowl. Repeat with remaining beef and 1 tablespoon oil. Return all beef to pot. Add broth. Bring to boiling; reduce heat. Simmer, covered, about 75 minutes or until meat is tender.

Step 2
Add tomatoes, carrots, sweet potatoes, corn, onions, poblano peppers, jalapeño peppers, garlic, salt, chili powder, and black pepper to meat mixture in pot. Bring to boiling; boil, covered, for 5 minutes.

Step 3
Ladle beef and vegetables into hot clean 1-quart canning jars, filling each halfway. Add hot broth to each jar, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

Step 4
Process filled jars* in a pressure canner at 10 pounds pressure for weighted-gauge canner) or 11 pounds pressure for dial-gauge canner for 75 minutes, adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner 10 minutes. Remove jars from canner; cool on a wire rack. Check lids for seal after 24 hours.

Step 5
to serve, place contents of jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1000 feet of elevation).

*Tip:
Place any soup that does not fit into the pressure canner in an airtight container in the refrigerator. Cover and chill for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator overnight if frozen. To serve, place soup in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes or until meat and vegetables are tender.

pressure canner