Mels Chili Sauce Recipes

MEL'S BROWN PIZZA SAUCE

Steps:

• Working in batches, puree onions, celery, mushrooms, and garlic and 1/4 cup chicken broth in a food processor until smooth, adding more chicken broth as necessary.
• Stir vegetable puree and remaining chicken broth together in large pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.
• Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.
• Whisk oil and flour into tomato mixture until pizza sauce is smooth.

MEL'S DINER CHILI RECIPE - (4.2/5)

Steps:

• Brown the beef, onion and garlic. Drain and rinse under hot water. Add all the other ingredients. Simmer for a few hours or toss it in the crockpot and cook it on low for 5 or 6 hours. I didn't have much time, so mine only cooked 45 minutes or so. It was still yummy.

HOMEMADE CHILLI SAUCE

Steps:

• Trim the stalks of the chillies and deseed - slice each chilli down its length, open up the chilli and scrape out the seeds with a teaspoon. It's important that you wear gloves for this task! The build up of chilli juice on your hands from these quantities will make your hands burn for days - DAYS!
• Add all the ingredients except the sugar and salt to a high powered blender or food processor and blend until smooth. If your food processor isn't quite up to par, don't worry! You can sieve out any larger pieces after cooking.
• Add the chilli mixture, the sugar and salt to a large saucepan and bring to the boil. Reduce the heat and simmer gently, stirring fairly regularly to stop the bottom sticking and burning. The sauce is done when the mixture is reduced and thickened, about 20 minutes of simmering. You can decide now how thick you want your sauce to be - add a little extra water if you want to thin it, or simmer a little longer if you want it thicker. Taste the mixture - this is quite a hard one to sample as it's pretty spicy and your palate will become blown out after a few tastes, but someone's got to do it! I added a little extra salt (1/2 teaspoon) and vinegar (1 teaspoon) for my tastes, but yours will be different. You might want some extra sugar, but for me the chillies were pretty sweet themselves.
• Fill the bottle or jar you want to store your sauce in with boiling water and leave for 10 minutes. If you have used a high-powered blender, just decant the sauce into this clean bottle (a funnel is very useful here). If your blender wasn't quite able to purée the sauce and it still looks a little chunky, press it through a fine mesh sieve before bottling. Store in the fridge - it will last for several months.

CLASSIC SLOW COOKER CHILI

Steps:

• In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onions, bell peppers and garlic. Cook, stirring often, for 2-3 minutes. Add the chili powder and cumin and stir to combine. Cook for another minute or so.
• Add the ground beef or turkey, salt and pepper to the skillet and cook, breaking up the meat into small pieces, until the ground beef or turkey is no longer pink, 5-6 minutes. Drain any excess grease.
• Scoop the mixture into a round 6-quart (or similar size) slow cooker. Stir in the brown sugar, diced tomatoes, tomato sauce, and beans.
• Cover and cook 8-9 hours on low or 5-6 hours on high. (The chili will thicken slightly the longer it stands after cooking.) Add additional salt and pepper to taste if needed.
• Serve with shredded cheddar cheese, sour cream and any other chili toppings you like.

MY MOM'S CLASSIC CHILI

Steps:

• In a large 12-inch nonstick skillet, brown the ground beef (or turkey) with the onion and salt until the meat is cooked through. Drain excess grease, if needed.
• In a large pot, combine the pinto beans, tomato juice, tomato sauce, and ketchup. Stir in the bay leaves, water, garlic salt, pepper, chili powder, cayenne, cumin and brown sugar.
• Add the cooked meat/onion mixture.
• Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer, partially covered, over medium-low heat for an hour (or up to 4-5 hours), stirring occasionally. Add additional salt and pepper to taste, if needed, before serving.

MEL'S CHILI SAUCE

Steps:

• Combine all ingredients in non-aluminum pot (recipe is acidic).
• Simmer ingredients over medium heat, stirring occasionally and slightly mashing vegetables as they cook.
• Cook until thickened (about an hour).
• Place in 1-pint (1/2-liter) canning jars.
• Let stand, cool, and seal using hot-water canning method.
• NOTE: Can place in 1/2-pint (1/4-liter) jars for smaller sloppy joe recipe using 1-lb ground beef.

CHILI SAUCE

Steps:

• Stir tomato sauce, brown sugar, vinegar, and allspice together in a mixing bowl until thoroughly blended.
• Pour into a covered container; refrigerate until ready to use.