4 pounds ground beef or chuck
1 large onion, chopped finely
1 clove garlic, crushed
4 cans pinto, kidney and/or black beans, rinsed and strained
2-3 28 oz. cans crushed or diced tomatoes Canning chili with fresh tomatoes, if you have them, is totally ok and will taste amazing!
1/2 cup chili powder
1 tbsp. ground cumin

Instructions

Brown the beef until almost done, then add chopped onion until brown. Then drain meat.
Add chopped garlic to mixture and let cook with meat and onion until tender.
Add remaining ingredients, bring to boil and then let simmer for several hours on stove or in a slow cooker.
Serve with cheese and chives on top or over a baked potato the next day!

Chili with meat and/or beans will require 1 hour and 15 minutes for pints, 1 hour and 30 minutes for quarts at #10 of pressure.

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PRESSURE CANNER