I didn't take notes so I don't technically have a recipe, but I browned the beef with 5 cloves of garlic and drained it (I would've added onions but I was out). Then I added one of those huge cans of tomato juice, two chopped green peppers, a bag of dry black beans, a bag of dry kidney beans, 1/2 can of chipotle pepper sauce, 1/2 cup chili powder, a couple tsp. cumin, 1 tbsp. salt, and about 5 cans of diced tomatoes.
The jars were processed for 75 minutes, which is the guideline for ground beef. I did pint jars because I thought they'd be handy to do things like chili to top baked potatoes or hot dogs. For larger meals, we could do a couple of pints at a time (and to stretch them, add in elbow mac and a can of corn if needed).
The next day, I made Cincinnati chili (chili over spaghetti noodles and topped with cheddar cheese). The chili turned out so good! It was a hit and Cort already asked when we would have it for dinner again. And the best part? It only took ten minutes to toss together this home cooked meal, as the chili was already made.