Garden Fresh Tomato Chili Recipes

GARDEN HARVEST CHILI

Steps:

• In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender. , Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through.

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

GARDEN FRESH TOMATO CHILI RECIPE

Steps:

• Melt butter in large pot.
• Add onions and peppers,saute for 5 minutes.
• Add beef and garlic.Cook till beef is cooked.
• Add the beans and can of tomato sauce.
• Add remaining ingredients,and simmer for about an hour.
• Serve with your favorite cheese on top.Place a leaf of parsley as garnish.
• The smell is amazing -- You will be back for more -- Guaranteed !ENJOY -- '""".

TOMATO CHILI

Steps:

• Heat oil with garlic over med-hi heat.
• (if using meat, add meat and brown. Drain excess grease).
• Add onions and cook 5 min.
• Add peppers and cook until soft.
• Add beans and corn and cook 1 min, just to warm.
• Add blended tomatoes, chicken stock, cilantro, and cooked rice.
• Season to taste with salt and pepper.
• Simmer 15-20 minutes, or until desired thickness is achieved.
• Serve topped with green onions, chopped cilantro and a dab of (fat free) sour cream.

FRESH GARDEN TOMATO SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes and increase heat to medium-high.
• Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
• Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
• Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.