Chili Sauce Ii Recipes

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HOMEMADE CHILI SAUCE

Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 7



Homemade Chili Sauce image

Steps:

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

Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g

1 cup tomato sauce
2 tablespoons brown sugar, or more to taste
2 tablespoons distilled white vinegar
½ teaspoon chili powder
¼ teaspoon ground allspice
¼ teaspoon garlic powder
¼ teaspoon onion powder

CHILI SAUCE

This made-in-minutes chili sauce is a great substitute for bottled chili sauce.

Provided by ELLENMEL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 4



Chili Sauce image

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.

Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 130 mg, Sugar 6.3 g

1 cup tomato sauce
¼ cup brown sugar
2 tablespoons vinegar
¼ teaspoon allspice

CHILI DOG CASSEROLE II

This recipe is wonderful for outdoor cookouts, and it can be made ahead. It is loved by young and old alike!

Provided by Maxine Miller

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 10

Number Of Ingredients 4



Chili Dog Casserole II image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.
  • Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

Nutrition Facts : Calories 491.4 calories, Carbohydrate 39.4 g, Cholesterol 61.5 mg, Fat 28.8 g, Fiber 5.3 g, Protein 19.7 g, SaturatedFat 12.8 g, Sodium 1322.5 mg, Sugar 2.6 g

2 (15 ounce) cans chili with beans
1 (16 ounce) package beef frankfurters
10 (8 inch) flour tortillas
1 (8 ounce) package Cheddar cheese, shredded

QUICK CHILI II

This chili is so easy and very tasty.

Provided by Kathy Labit

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 25m

Yield 6

Number Of Ingredients 11



Quick Chili II image

Steps:

  • In a large pot, cook beef over medium heat until brown. Stir in onion and cook until onion is translucent. Stir in tomato sauce, water, ranch-style beans, kidney beans, chiles, chili powder, garlic powder, cumin and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 30 g, Cholesterol 56.8 mg, Fat 16.6 g, Fiber 10.7 g, Protein 22.8 g, SaturatedFat 6.4 g, Sodium 1175.7 mg, Sugar 5.2 g

1 pound lean ground beef
1 white onion, chopped
1 (15 ounce) can tomato sauce
2 cups water
1 (15 ounce) can ranch-style beans
1 (15 ounce) can kidney beans
1 (4 ounce) can chopped green chile peppers
2 tablespoons chili powder
1 tablespoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon Cajun seasoning

CHILI SAUCE

-Virginia Lanphier, Omaha, Nebraska

Provided by Taste of Home

Time 2h15m

Yield about 6 pints.

Number Of Ingredients 10



Chili Sauce image

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.

Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1196mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.

4 quarts chopped peeled tomatoes (about 24 large)
2 cups chopped onions
2 cups chopped sweet red peppers (about 4 medium)
1 serrano pepper, finely chopped
1 cup sugar
3 tablespoons salt
3 tablespoons mixed pickling spices
1 tablespoon celery seed
1 tablespoon mustard seed
2-1/2 cups white vinegar

CHILI SAUCE II

Make and share this Chili Sauce II recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Sauces

Time 3h15m

Yield 6 pints, 60 serving(s)

Number Of Ingredients 10



Chili Sauce II image

Steps:

  • Scald, then peel tomatoes; cook 15 minutes.
  • Drain off half juice.
  • Chop remaining vegetables; add tomatoes; simmer about 90 minutes.
  • Tie spices in cloth bag.
  • Add bag of spices and remaining ingredients to tomato mixture.
  • Continue cooking 90 minutes.
  • Remove bag of spices; seal mixture in hot, sterilized jars.

Nutrition Facts : Calories 85.9, Fat 0.3, SaturatedFat 0.1, Sodium 489.9, Carbohydrate 20.4, Fiber 1.6, Sugar 18, Protein 1.1

13 lbs tomatoes
1 tablespoon dry mustard
1 lb celery
2 cinnamon sticks
1 quart onion, chopped
2 lbs brown sugar
3 green peppers
1/4 cup salt
1/2 tablespoon clove, Ground
1 quart cider vinegar

CHILI SAUCE II

One more recipe from the local cookbook I bought while at the 17th Annual Cornish Festival in Mineral Point Wisconsin in 2009. This recipe is from Bev Harris

Provided by Charlotte J

Categories     Sauces

Time 3h35m

Yield 9 pints

Number Of Ingredients 10



Chili Sauce II image

Steps:

  • Wash, peel, remove stem ends and core and quarter tomatoes into a 10 quart kettle.
  • Cook 15 minutes.
  • Drain off 6 cups of tomato juice, use for cooking another recipe.
  • Add celery, onion, green pepper simmer 1 1/2 hours.
  • Add cinnamon stick, brown sugar, vinegar, salt, mustard, cloves and cook another 1 1/2 hours.
  • Remove cinnamon.
  • Pour into hot jars, leaving 1/2" head space.
  • Process in hot water bath for 15 minutes for pints, after water comes to a boil.

Nutrition Facts : Calories 586.2, Fat 1.8, SaturatedFat 0.4, Sodium 3261.6, Carbohydrate 140.2, Fiber 9.6, Sugar 126, Protein 6.7

12 -14 lbs tomatoes
4 cups celery
2 1/2 cups onions, ground
2 1/2 cups green peppers, ground
6 inches cinnamon sticks
4 1/2 cups packed brown sugar
4 cups cider vinegar
1/4 cup salt
1 tablespoon dry mustard
1 1/2 teaspoons ground cloves

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