Quick Chili Sauce Food

QUICK CHILI

Steps:

• Add the oil to a Dutch oven and set over medium heat. When hot, add the beef and cook, stirring to break up the meat, until browned, 8 to 10 minutes. Add the garlic and stir, then add the tomato sauce, chili powder, ancho chile powder and salt and pepper to taste. Cook for a minute, then add the kidney and pinto beans and the chili sauce. Bring to a boil, reduce to a simmer and simmer for 30 minutes.

QUICK SPICY CHILI

Steps:

• Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
• Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.

SIMPLE HOT CHILLI SAUCE

Steps:

• Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
• Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.

QUICK CHILI I

Steps:

• In a large stock pot lightly brown ground beef, and drain if needed.
• Add onion and garlic and cook until onion is translucent.
• Add tomatoes, diced tomatoes with chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.

QUICK CHILI

Steps:

• In a saucepan, brown ground beef until no longer pink; drain. Add soup, beans and chili powder. Reduce heat. Cover and simmer for 20 minutes. Add water if a thinner soup is desired.

HOMEMADE CHILI SAUCE

Steps:

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

QUICK CHILI SAUCE

Steps:

• If tomatoes are not ready crushed, mash thouroughly. Put in Dutch overn.
• Add onion, green pepper, and garlic.
• Remove seeds from hot pepper, crumble pepper and add to mixture.
• Add brown sugar, corn syrup, vinegar, salt, pepper and spices.
• Bring to a boil. Boil rapidly, stirring occasioanlly for 30 minute or until of desired consistency.
• Turn into storage jar. Cool, then cover and keep refrigerated. Sauce keeps well for a long time.

SIMPLY QUICK CHILI

Steps:

• Heat a large pot over medium-high heat. Cook and stir beef and sausage in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
• Stir corn, kidney beans, and chili seasoning mix into the beef and sausage. Reduce heat to medium-low and cook at a simmer until hot, 20 to 30 minutes.

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.

QUICK CHILE SAUCE

Steps:

• Place the chiles and salt in the bowl of a food processor, and pulse a few times until chiles are chopped. (You don't want to go too far and turn them into paste.)
• Add the tomatoes and vinegar, and pulse again in two or three short bursts, just enough to break down the tomatoes.
• Transfer to a lidded container and top with the oil. Cover and keep in the fridge up to 1 week.

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.

QUICK AND EASY CHILI

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.

QUICK CHILI II

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.