I've included the recipe from the NCHFP. The only thing I did differently is I made a chili paste by cooking and straining fresh chilies instead of using chili powder. Gave it a really nice flavor.
https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chili-con-carne/
by CS_Hette
2 Comments
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That’s not a safe modification. Fresh peppers are a low acid ingredient. These are not safe for shelf stable food