Ok I found this recipe and wanted to see if this is a safe recipe it was on the freshpreserving.com: Hearty Chili Makes about 3 (32 oz) quarts or 6 (16 oz) pints View half-serving recipe > You will need:  4 lb boneless beef chuck  1/4 cup vegetable oil  3 cups diced onion (about 4 medium)  2 cloves garlic, minced  5 Tbsp chili powder  2 tsp cumin seed  2 tsp salt  1 tsp oregano  1/2 tsp pepper  1/2 tsp coriander  1/2 tsp crushed red pepper  6 cups undrained and diced canned tomatoes (about 4 14.5-oz cans)  3 (32 oz) quart or 6 (16 oz) pint glass preserving jars with lids and bands Directions: 1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) CUT meat into 1/2-inch cubes, removing excess fat. Lightly brown in hot oil. Add onions and garlic, cook until soft but not brown. 3.) ADD remaining spices and cook for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat and simmer for 45 to 60 minutes, stirring occasionally. 4.) LALDE hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 5.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 30 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Here is a link that might be useful: Freshpreserving.com chilli recipe

Welcome Azzalea! Oh my, what a FUN thing to do!! A Halloween Party in AUG. Love it! Sounds like all of you made such cute things as well as had a great time. (age is irrelevant for things like this.) I have the same problem as Party and Seas...no one to do stuff with. They are all HERE on the Forum and Janie must've lost the bus keys to pick us up and head for your place! :o) I have a feeling it would be so neat to meet you. I'm glad you joined us here, tho, and hope you can post pictures. hugs, Karen

Ya... some confusion going on it seems. Chilie is a pepper. Chili is a dish. So in a literal sense you can have chilie powder made out of dried ground peppers. Now... to make the dish most in the U.S. consider chili you have to add a spice mixture know as "chili powder". As I recall Lars has a fondness for Mexico and lives in the South Western corner of the U.S. I'm not surprised that he would think of powdered peppers before a spice mixture. One of the things really interesting about his cooking is that he is doing different things with his food. Much as I'd love to sample Lar's cooking someday I'm going with Arley on the cumin. Cumin is the heart and soul of the dish we call Chili. My pot of chili often contains several kinds of hot peppers but it also takes a load of cumin. People walking into my home will exclaim in delight when I cook chili because of the fragrant cumin. I found whizzing my whole cumin seed in the blender with some tomatoes chops the cumin up pretty good. Not as good as hand chopping. My first lesson with cumin seed was to chop it up on a cutting board with a knife. Still strikes me as the best flavor. Our friends on the CF from India have recommended toasting the cumin... very good but I'm not 100% sold. The seed does require considerable cooking to release the oils that account for the intense flavor. The very best cumin I can purchase at the moment is bulk ground cumin from GFS which is a restaurant supply company. Tops even Penzey's whole seed. Still ground does not get the full spectrum of flavor so I add mostly ground GFS cumin and top note my flavor with some freshly chopped seed. Somehow ground cumin even when fresh and strong still does not have the high aromatic essence of whole seed. Chili powder often contains garlic that I've removed from my chili. Garlic is great and garlic is good but it is also sweet and not the character I want. Maybe sometimes it is alright.... I used to add sliced fresh garlic to my chili. Goodness that warms your entire body when the mood is there for it. Cilantro, in particular fresh cilantro provides an intense aromatic flavor and scent that many associate with north of the boarder "mexican" cooking. LOL!... sorry don't mean to go on so much. Chili is one of my favorite dishes. Fresh garden tomatoes are priceless if you want chili with star power. Different peppers add heat with different characters as Lars noted. Peppers at different stages of ripeness also display remarkably different characteristics. Green habeneras are not ripe but they are milder and have more tang then mature red habs. Then the amount of time a pepper cooks will change the flavor and heat profile of a pepper. My chili is tested and approved by Luna! Suppose I should admit I don't use chili powder in my chili. Not powdered peppers or any branded spice mix. Cumin and cilantro with hot peppers being part of the vegtable mix. I top coat much of my food with salt and black pepper and always do so with chili. : ) lyra

Hubby's old family recipe has chili sauce spread on top. I think it would work very well inside the loaf as well. Here's his recipe in case you or anyone might want to try it. He makes it with 2 lbs. all ground beef instead of using pork and veal. Twin Meat Loaves * 1 lb. ground beef * 1/2 lb. ground pork (or ground beef) * 1/2 lb. ground veal (or ground beef) * 2 tbsp. finely chopped celery * 1/4 C. finely chopped onion * 2 tsp. salt * 1/4 tsp. pepper * 1/4 tsp. sage * 1/4 tsp. dry mustard * 1/4 tsp. poultry seasoning * 3 slices soft bread * 1 C. warm milk * 2 beaten eggs * 1 tbsp. Worchestershire Sauce * 1/2 C. dry bread crumbs (fine crumbs) * 1/2 C. chili sauce * 1/2 C. boiling water Thoroughly mix meats (unless you're using all ground beef). Add onion, celery, and seasonings. Cube bread, soak in milk, eggs and Worchestershire Sauce; beat with rotary beater. Combine meat and egg mixtures and form two loaves. Roll each loaf in bread crumbs and place in greased baking pan. Spread chili sauce on top of each loaf. Pour water around the base of the loaves in the pan. Bake uncovered at 350F for 60 minutes; baste occasionally with the liquid in the pan.