Chili Sauce I Recipes

Steps:

• Whisk all the ingredients together in a small saucepan.
• Place over medium heat.
• When mixture begins to bubble reduce heat to low and simmer for 30 minutes.
• Cover and cool.
• Refrigerate when cold.

Steps:

• Stir the tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended. Pour into a covered container, and refrigerate until ready to use.

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

Steps:

• Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency.
• Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.

Steps:

• Combine all vegetables.
• Cook until some of the liquid has evaporated.
• Place cloves and broken cinnamon sticks in a cheese cloth, tie.
• Add vinegar, salt, sugars, spice bag, celery and mustard seed to vegetable mixture.
• Cook until thickened.
• Seal in pint jars and process 15 minutes in Hot Water Bath.

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

Steps:

• Peel and slice tomatoes into very large bowl; add onions and salt and stir gently.
• Cover bowl and let stand for a minimum of 8 hours; overnight is best.
• Drain thoroughly and place in a large, heavy saucepan with a lid.
• Stir in celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover; over medium heat, bring this to a boil.
• Once boiling, uncover and simmer over low heat until thickened, at least two hours; stir often to prevent sticking.
• Add brown sugar and stir well; taste for sweetness (if your tomatoes are very tart or acidic, you may need a little more brown sugar).
• Simmer mixture until thickened again, about 25 minutes.
• Remove spice bundle in cheesecloth bag and discard.
• Ladle mixture into hot sterilized 2-cup jars, leaving 1/2-inch headspace; seal jars.
• Process in a boiling water bath for 10 minutes.
• Let cool at room temperature before refrigerating, or storing in a cool dark place for up to one year.

Steps:

• mix together.

Steps:

• In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
• In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
• Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

Steps:

• Use a large porcelain or stainless kettle.
• Scald, peel and quarter tomatoes.
• Put peppers, pepper pods, and onions through a food grinder.
• Add remaining ingredients and simmer SLOWLY until thickened, about 3 hours.
• Stir frequently to prevent scorching, and do not scrape bottom of pan.
• Add salt if needed.
• Put sauce in sterilized pint jars and process in a water bath for 10 minutes, 20 minutes for quarts.
• TIP: I mix this in my porcelain canning kettle, then separate it into two heavy stainless steel pans to cook. There is less chance of scorching when cooking a smaller quantity, and a heavier-bottomed pan helps, too.

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.