Grandmas Chili Sauce Food

GRANDMA'S CHILI SAUCE

Steps:

• Wash jars well, and dry in 200 oven for 10 minute.
• Put Pickling spices into cheesecloth, and make a bag, tie top well, and leave several inches of sting. Tie to handle of pot.
• In 15 liter heavy duty pot , add all ingredients, and bring to boil, then reduce to simmer.
• Simmer for 1 - 1 1/2 hours until celery is soft, stirring often. Remove spice bags.
• Ladle into Jars, put lids on and allow to seal.

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.

GRANDMA'S CHILI

Steps:

• In a large saucepan over medium high heat, saute the ground beef for 5 minutes, or until browned. Stir in the onion and green bell pepper and saute for 5 more minutes. Season with salt and pepper to taste.
• Next, add the beans, mushrooms, brown sugar and chili powder to taste. Mix together well, reduce heat to low and let simmer for 20 minutes to 1 hour or more, depending on how much time you have and how thick you like your chili.

GRANDMA'S CHILI SAUCE

Steps:

• 1. COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes
• 2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• 3. LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• 4. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

GRANDMA'S CHILI

Steps:

• Brown ground beef and onions together.
• Add remaining ingredients.
• Bring to a boil and reduce heat.
• Simmer on low heat for 2 hours or in the crockpot on low for 6 hours stirring occasionally.

GRANDMA'S CHILI SAUCE TOMATO RELISH

Steps:

• Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
• Boil tomato's then core,peel, and dice.
• combine diced tomato's and all ingredients in a larger boiling pot.
• Cook until onions and peppers are soft and not crunchy.
• Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.

GRANDMA'S CHILI

Steps:

• 1. saute chopped onion and celery in small amount of water until tender.
• 2. Add hamburger meat, salt and pepper generously. Cook til browned.
• 3. Add remaining ingredients EXCEPT spaghetti.
• 4. Bring 'soup' to a boil. Add spaghetti noodles by breaking them up into 1/3's. Should be about 4 inches in length. Let come to a second boil and cook until spaghetti noodles are tender. About 10 mins.
• 5. Serve with oyster crackers or saltines.

GRANDMA'S CHILI SAUCE

Steps:

• 1. Scald tomatoes, peel, core, and cut into chunks.
• 2. Put in large kettle, cook 15 minutes.
• 3. Drain off half of the juice (appproximately 6 cups).
• 4. Aff celery, onion, and green peppers. Simmer 11/2 hours.
• 5. Tie cinnamon sticks in a cheese cloth.
• 6. Addcinnamon sticks with brown sugar, vinegar, mustard, cloves, and salt.
• 7. Continue cooking another 11/2 hours, or until thick consistency.
• 8. Remove cinnamon sticks.
• 9. Fill hot pint jars.
• 10. Process 15 minutes in hot water bath. Remove from bath and place on towel to let bottles dry and cool.

GRANDMA'S CHILI

Steps:

• brown hamburger and onion.
• add salt and pepper, seasoning to taste. add chili seasoning, and a dash of chili powder; stir.
• transfer to a large pot and add tomato sauce, stewed tomatoes, beans, water (to desired thickness, about 1/2 cup), flour (about a tablespoon), and sugar (about a tablespoon).

GRANDMA'S CHILI SAUCE

Steps:

• 1. Scald tomatoes in boiling water for 3 minutes; cool in cold water.
• 2. Core, peel, and finely chop tomatoes. Finely chop onions, green peppers and celery and place all in very large pot.
• 3. Add vinegar, sugar and remaining ingredients to tomato mixture in pot and bring to boil.
• 4. Cook until cooked through and all vegetables are soft, approximately 30 minutes.
• 5. While vegetables are cooking, prepare water bath canning, bringing enough water to boil to cover pint jars with 1-2 inches of water.
• 6. Fill pint canning jars to within 1/2 inch of top, place lids and screw tops onto jars and place in water bath canner.
• 7. Process 40 minutes.

GRANDMA'S CHILI SAUCE

Steps:

• 1. Mix all ingred together in a heavy pan Bring to a boil reduse heat & simmer 2 hours. Put in sterilized hot jars. No need to process

GRANDMA PRENTICE'S CHILI SAUCE

Steps:

• Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
• Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
• Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.

GRANDMA'S SUNDAY SAUCE

Steps:

• Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
• Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
• Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
• Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
• Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.