Chile Tomato Not Too Hot Sauce Food

CHILE-TOMATO NOT TOO HOT SAUCE

Steps:

• Boil 3 cups of water. Put chiles in a large skillet over medium heat and toast, turning once, until fragrant, 2 or 3 minutes on each side. Transfer chiles to a bowl, pour boiling water over them and soak until soft and pliable, 15 to 30 minutes. Remove stems and as many seeds as you like (the fewer you remove, the hotter the sauce will be). Roughly chop them, and reserve soaking liquid.
• Put oil in the skillet over medium-high heat. When hot, add chiles, onions and garlic. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomatoes, honey, salt and pepper.
• Adjust heat so the mixture bubbles gently. Cook, stirring occasionally, until the mixture is very thick, 10 to 20 minutes. Let it cool for a few minutes, then transfer to a blender with the vinegar. Purée until completely smooth, adding more vinegar or a splash of water if you want it thinner. Pour into a glass bottle or jar, cool completely and refrigerate up to a week.

NO TOMATO CHILI

Steps:

• Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
• Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

MY PERFECT CHILI NOT TOO SPICY BUT JUST RIGHT

Steps:

• Combine ground beef, onion, and garlic powder in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
• Stir in chili powder, salt, oregano,sugar, tomatoes, tomato paste and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
• Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

NOT THICK, BUT NOT TOO THIN, GOOD OLD ORIGINAL CHILI

Steps:

• Chop all of the onions, peppers, and celery and defrost the beef.
• In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
• In a separate pan, place the beef.
• Cook the beef until it is at a medium--medium-well.
• Drain all of the fat out of the meat pan.
• In the desired soup pot, cook the chopped peppers, onions, and celery.
• Add the meat to the vegetables.
• Add the chili powder and cumin to the meat and vegetables.
• Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
• Add the previously squashed tomatoes to the soup pot.
• Mix well, then add the beans and all of their juice.
• Finally, add the tomato juice.
• Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
• Serve, but be careful because it's extremely hot!