Nana Wandas Chili With Corn Muffins And Hot Pepper Jelly Debora J Recipe 475 Food

NANA'S CHILI

Steps:

• 1. Brown ground beef. Drain fat and set aside. Heat 3 tablespoons of oil in heavy pot over medium high heat, adding onions when hot. Saute for 4-5 minutes. Add bell pepper and garlic. Continue cooking for 2-3 minutes more. Add black pepper, ground cumin, ground chipotle pepper, crushed red peppers and chili powder, while continually stirring until spices begin to stick to bottom of pot and brown (30-45 seconds). Quickly add 3 cups of hot water. Add tomato puree, diced tomatoes and the juice they were packed in. Add kidney beans and salt. Add the ground beef. Stir when chili begins to boil. Reduce heat to low and cover. Ideally the chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes. If you don't have 3 hours, use less chipotle and crushed red peppers.

PEPPER JELLY RECIPE

Steps:

• In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar
• Over high heat, bring to a boil, stirring constantly, and boil for one full minute
• Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
• Remove from heat and ladle into hot, sterilized jars.
• Put on lids and twist screw bands just finger tight
• Process in boiling water bath 10 minutes
• Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken

CHILI CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.

CHILI PEPPER JELLY

Steps:

• Chop the peppers and chilies very finely, or blitz them in a food processor, taking care not to puree them.
• Put the peppers, chilies and ginger in a large pan with the vinegar and slowly bring to the boil.
• Add the lime juice, sugar and salt and stir until the sugar is completely dissolved and the mixture has come back to the boil.
• Boil for six minutes, keeping an eye on it so it doesn't boil over.
• Pour into sterilised jars; it is ready to use immediately and will keep for up to a year.

HOT PEPPER JELLY

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

MINI PEPPER CORN MUFFINS

Steps:

• In a small skillet, saute' peppers in oil for 5 minutes or until tender; cool slightly.
• In a bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
• In a small bowl, whisk the egg, buttermilk, butter and peppers until blended.
• Stir into dry ingredients just until moistened.
• Fill paper-lined miniature muffin cups three-fourths full.
• Bake at 425 degrees for 6-9 minutes or until toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.

NANA WANDA'S CHILI WITH CORN MUFFINS AND HOT PEPPER JELLY (DEBORA J.) RECIPE - (4.7/5)

Steps:

• 1. Gather all ingredients. 2. Chop onion in food processor. Pre heat a 10 quart pot. Add grape seed oil, then onions. Sautee for 3 minutes. Begin adding ground meat. Season with salt, pepper, garlic powder and chili powder as you brown the meat. This will take about 5 minutes to add all the ground meat. Brown meat until completely cooked. 3. Add whole tomatoes through brown sugar to pot. Mix throughly. 4. Add cilantro to food processor and chop. Add to chili. Dice red, yellow, orange and green bell pepper. Add to chili. Chop ancho chili, remove seeds and add to pot. 5. Add beans that have be drained and rinsed throughly in a colander. 6. Add corn. Cook for about 1 hour. 7. If you are making two versions, hot and mild, place a portion of the chili in a 5 quart pot and place on simmer. Add the Spicy Extras to the remaining portion. Cook both chilis on low for 2 hours. 8. In a 3 quart pot, Add water, whole peppers and sugar. Bring to boil. Cook for about 15 minutes. Add to blender. Puree. Return to pot. Boil for 45 minutes or until jelly thickens. 9. Remove from heat. Cool for 20 minutes. Place into glass or ceramic bowl. Refrigerate until ready to use. 10. Make the corn muffins per box directions. 11. Enjoy.