Yes. One of 12 quarts I made that day.

It’s cheaper than pork. But I’ve never been a fan of ground poultry other than in Asian foods.

It was the last of that sour cream and I wasn’t going to open a new one.

I tried a lot of different chili canning recipes before settling on this one. When reheating I tend to add a teaspoon of chili powder or taco seasoning to pop the flavor.

Chili Mark XII canning batch.
Servings: 12 quarts.
3 tbsp olive oil.
3 onions, chopped.
18 cloves garlic, minced.
12 oz. tomato paste.
6 lb. ground beef.
1 cup chili powder (Alton Brown recipe).
3 tbsp. ground cumin.
2 tbsp. ground oregano.
1 tbsp cayenne pepper (optional).
1 tbsp Kosher salt.
Freshly ground black pepper.
3 (40-oz) can kidney beans, drained.
3 (28-oz) can crushed tomatoes with basil.
3 (28-oz) can diced tomatoes.
Shredded cheddar, for garnish.
sour cream, for garnish.

• In a large pot over medium heat, heat olive oil.
• Add onion and cook until soft, about 5 minutes.
• Stir in garlic and cook until fragrant, about 1 minute more
• Add ground beef and cook until no longer pink.
• Drain fat and return to heat.
• Mix in chili powder, cumin, oregano, cayenne, salt and pepper
• then add tomato paste, stirring to combine.
• Stir in kidney beans, tomatoes and crushed tomatoes.
• It’s going to be thick. You are not trying to cook it. You’re just getting it mixed so it can cook in the pressure canner.
• Fill the prepped quart jars leaving jars leaving 1-In headspace and no air bubbles.
• process quarts for 90 minutes.

Wtf is a quart? Isn’t there a larger unit for 12 of them?

A quart is a bit larger than a liter. Four of them make a US gallon.

I use ground pork these days and it tastes just fine. Even better is venison or something local.

It’s not recommended to can in anything larger than a quart for food safety reasons. A quart is .94 liters

That was the total amount canned. They didn’t can 3 gallons of chili in one container.

I wish ground turkey was cheaper than pork here. Pork is the cheapest meat I can get where I am. Here are the current cheapest prices I can get shit per pound.

Ground Turkey - $3.78

Ground Chuck - $5.22

Chicken Breast - $3.77

Chicken Thighs - $3.83

Chicken Drumsticks - $.98 (last package I bought had an actual meat yeild that made them $2.70 w/o bones. etc.

Whole pork loin - $2.48

Give it a try in a small batch. The texture and flavor should match.

We can get frozen 1 pound tubes of ground turkey for $1.98 but if you want it not frozen it’s gonna cost at least double. And I’m pretty sure even that stuff has been frozen.

Ground pork is about $3.50 a pound but sold in 20 ounce packaging.

I use pork frequently in Italian recipes. When I do make a ground meat chili, I’m usually doing it in these super size batches. So I can get a big tube of ground beef or a lot of packs of ground pork. But I only do that about once or twice a year tops.

If I’m making chili the day of the meal then I typically break out venison or go meatless.

I’m the one that canned it. I know.

A British quart is larger than a litre (≈1.14l), US quart is smaller (≈0.95l).

I would destroy that right now.

I’ve tried ground turkey in chili before, and as with most dishes where it’s not the featured item, it tends to almost completely disappear, flavor and texture-wise. I hate to say it, but ground beef or maybe finely-cut cube steak stands out far more to me and adds a hearty level of flavor that turkey just can’t.

That said, nutritionally I’m not a fan of red meat at all, so mostly I just make veggie chili, with kidney beans usually being the featured player. Still quite delicious when I don’t boof it up, somehow.

Not sure what you’re doing to cause the meat to disintegrate, but I’ve never had an issue with the texture. I do try to get a nice deep browning on each side of the flat of ground meat before turning, and cook the onions with.

I didn’t say “disintegrate.” It’s that the ground turkey just barely registers as an ingredient of the dish.

But, hmm… browning.
I’m not sure I’ve ever tried that, and yet I seem to remember OP talking about that as something that can really boost meat’s flavor, I think?

I’ll second that but also depends on the chili

• if I make chili, it’s intensely flavored and spicy. Ground turkey is oddly bland so doesn’t really work
• if my ex makes chili, it’s more of a mild bean and vegetable stew and ground turkey goes well with the other mild flavors

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