Chili Recipe - Regular and Quadruple Batch for Canning

My Texas born husband and I sure do love Chili - we like it spicy, with lots of beans and homemade cornbread.  My husband came up with this recipe as a quick Chili so it's mostly just opening cans and browning meat, in his words, a decent Chili would mean soaking beans overnight, quality meat, etc.  We never seem to have time for all that! 

We started making double batches and freezing it but the taste is never the same so last year we started canning it in quarts.  It gets pretty dark in color and dense so I find we need to dilute it with about 1 cup of water but taste is still great!  Here's our homemade Chili recipe in regular and quadruple batches:

Regular Recipe:

• 28oz can crushed tomatoes (if using canned tomatoes you can use one quart which is 32oz but a little more won't hurt)
• 2 cans red beans or Kidney
• 2 cans black beans
• 1/2 lb ground meat, browned
• 3 Tablespoons Chili powder
• 1 Beef Bullion cube
• 1/2 teaspoon ground cumin

We pretty much just dump everything in a pot and simmer for 2 hours.  You can add 1 chopped onion if you like it.  I think it got omitted over time because it added an extra step and this is meant to be done firecracker fast.

We eat this with homemade Cornbread and piles of cheese in the Chili! 

Quadruple Recipe: 
This can be a little flexible on the amounts depending on how you like to buy the ingredients.  We've replaced the 4 cans of red beans with one giant can of red beans which is 110oz whereas the 4 small cans total 62oz and it doesn't seem to affect the flavor at all. 

• 4 cans 28oz crushed tomatoes which makes 112oz
• or get the giant can at Costco or Sams Club with 105oz
• or 3 quarts of canned tomatoes makes 96oz (a little less won't hurt)
• 4 cans red beans or Kidney
• 4 cans black beans
• 2lbs ground meat
• 3/4 cup chili powder
• 4 Beef Bullion Cups
• 2 teaspoons ground cumin

You really need a giant pot for this amount!