This week in my kitchen

pasta salad with salami, baby kale, cucumber and avocado :: breakfast every day this week, ciabatta and a poached egg (poach pod) :: tomatoes all around :: i love my food mill :: i wish i'd taken more pictures...



Homemade Chili Base

4 quarts chopped tomatoes
3 cups chopped onion
2 cups chopped carrot
2 cups chopped celery
1 cup chopped bell pepper
1/4 cup chopped chili pepper, optional
5 cloves garlic, chopped
1 1/2 tbsp salt
4 tbsp chili powder
2 tsp cumin

Combine tomatoes, onion, carrot, celery, peppers,  garlic and salt in a large (non-reactive) cooking pot. It may help to smash the tomatoes a bit with a potato masher.

Bring to a boil; cover and bring down to a slow simmer for 30-45 mins, until carrots and celery are tender. Cool slightly and press through a food mill or sieve to remove seeds and skins.

Prepare five pint canning jars, lids and a water bath canner in the usual way. Combine sieved vegetables, cumin and chili powder in cooking pot; cover and bring to a boil.  Using canning funnel, pour chili base into prepared jars, seal with lids and rings, and process in a boiling water bath for 10 minutes. Remove from canner and allow to cool.

One pint of chili base will make two hearty servings of chili when combined with one can of kidney beans and 1/2 lb. browned ground beef.

Variations:

Homemade V8 = Omit cumin and chili powder, add 1 tsp fresh ground pepper

Big batch = double all ingredients and double to ten pint jars or use five quart-sized jars instead of pints, quart jars are better for families

What's been happening in your kitchen this week? Link up with Heather to share!