Prepare weighted-gauge pressure canner, jar and lids. For more information be sure and visit my post How To Pressure Can
In a large stainless steel saucepan, over medium-high heat, brown ground beef. Drain off fat. Add onions, garlic, green pepper, and jalapeno. Sautee until onions are tender. Add tomatoes, chili powder, salt, cumin seeds, coriander, oregano, chili pepper seeds (if desired), and cumin powder. Increase heat to medium-high and bring to a boil. Reduce heat and then simmer for 20 minutes. Skim off any excess fat that forms on the top of the chili.
Ladle hot chili into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace if necessary by adding or removing hot chili. Wipe rims with a paper towel that is moistened with vinegar to clean rims. Center lid on jar and screw band down until resistance is met, then increase to fingertip tight.
Place jars in a 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 pressure. Process pints for 75 minutes or quarts for 90 minutes.
Turn off the heat. Let pressure return to zero naturally. Wait 2 minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars. Place jars on a towel on the counter to cool for 24 hours.