Mama Hallie's Chili Recipe, Canned

Interpolated a bit for canning, but also beefed up the way I like it.

• 1 1/2 lbs. ground beef
• 1 1/2 lbs. stew beef, cut into 1/2" cubes
  
• 1 medium onion, chopped
• 2 c. dried beans, picked clean
  
• 1 quart (or 2 14 oz. cans) diced tomatoes
• 1 quart tomato sauce
• 1 quart beef stock
  
• 2-3 cloves garlic, crushed
• 1 tsp. dried basil
  
• 2/3 c. chili powder to taste
  
• salt, pepper to taste

Bring beans to a boil, and if desired, drain water and start another pot (said to reduce flatulence); cook for 90 minutes to two hours until done. Alternatively, cook in a pressure cooker at 15 lbs. for 35 minutes, using quick release. Drain and set aside. Cook the onion until soft, about 5 minutes, and set aside. Brown beef. Add all ingredients and bring to a simmer. Can in quarts with 1" head space at 10 lbs. for 90 minutes, 75 minutes for pints. Makes about 9-10 pints or 5-ish quarts.