Aunt Sophies Chili Sauce Food

EASY CHILI SAUCE

Steps:

• Use large tins (28-ounce) of plum tomatoes and do NOT drain.
• Combine all ingredients in a large heavy pot.
• Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick-- about 90 minutes.
• Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
• Stir chili sauce often as it cooks.
• Pour chili sauce into hot, sterilized jars and seal.
• Process in a hot water bath if you wish, but I store these jars in the back of my fridge-- they don't take up too much room because they seem to be eaten quickly!
• Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.

GRANDMOTHER'S CHILI SAUCE

Steps:

• Mix all dry ingredients in a large saucepan.
• Add the vinegar; tomatoes, and onions; mix well.
• Bring to a boil over medium heat.
• Continue to cook, uncovered until it is reduced by half.
• Cool.
• Cover tightly and store in the refrigerator.

AUNT SOPHIE'S CHILI SAUCE

Steps:

• Put all of the ingredients into a large pot and cook for 3 or 4 hours until fairly thick. Do not cover.

AUNT SUE'S NO BEAN CHILI DIP

Steps:

• Grease a 9" square pan.
• With your hands, spread softened cream cheese in pan.
• Spread chili on top with hands or spoon.
• Sprinkle cheese on top.
• Bake at 350 for 25 minutes or until hot.
• Can do in microwave in glass square pan.
• Cook on high for about 7 minutes.

AUNT ANNIE'S CHICKEN CHILI

Steps:

• Heat 3 T. oil in dutch oven and saute chicken until no longer pink.
• Remove chicken and wipe pot dry.
• Heat remaining oil and saute onion, garlic, pepper and cumin 5 minutes.
• Stir in chili powder, oregano, tomatoes, tomato sauce and beer.
• Add chicken, cover and simmer for 20 minutes.
• Add beans, corn and olives.
• Simmer 15 minutes longer.
• Stir in cilantro.
• Top with cheddar and sour cream.
• Serve.

SWEET CHILLI SAUCE

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

MOM'S SWEET CHILI SAUCE

Steps:

• Put the tomatoes in a large non-reactive container or canning kettle. Add 2 cups of the vinegar, stir gently, cover and let stand at room temperature overnight. In the morning drain well and discard the liquid.
• In a canning kettle combine the drained tomatoes with the remaining 2 cups of vinegar, sugar, salt and cayenne pepper.
• In a large square of cheesecloth tie together the cloves, allspice and broken cinnamon sticks. Add the spice bag to the tomato mixture.
• Bring mixture to a boil, then simmer gently until thickened, about 2-1/2 hours. Watch closely and stir frequently to avoid scorching.
• Bottle in hot sterilized jars.
• Process in a hot water bath: 10 minutes for 8-ounce jars or 15 minutes for pint jars.