1. Prepare weighted-gauge pressure canner, jars and lids.  Wash jars, lids and bands in hot, soapy water.  Rinse well.  Place rack in the pressure canner and place jars on the rack.  Fill jars halfway with water and add 2 to 3 inches of water to the canner.  Bring water to a simmer over medium heat and maintain the simmer until you’re ready to use the jars.  Do not boil.  Set bands aside.  Place lids in a saucepan, cover with water and bring to a simmer over medium heat. Keep lids hot until you’re ready to use them. Do not boil.

2. In a large stainless steel saucepan (I use my Maslin pan), over medium-high heat, brown ground beef.  Drain off fat.  Add onions and garlic; cook until onions are tender. Add tomatoes, chili powder, salt, chili pepper and cumin seeds.  Increase heat to medium-high and bring to a boil.  Reduce heat and boil gently for 20 minutes.  Skim off excess fat.

3. Ladle hot chili into hot jars, leaving 1 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot chili.  Wipe rim with a paper towel moistened with vinegar.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs of pressure. Process pint jars for 75 minutes and quart jars for 90 minutes. Turn off heat. Let pressure return to zero naturally. Wait 2 more minutes, then open vent. Remove canner lid. Wait 10 minutes, then remove jars, and allow to cool. Remove rings for storing purposes.