Moms Sweet Chili Sauce Recipes

MOM'S SWEET SPAGHETTI SAUCE

Steps:

• In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
• Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.

MOM'S SWEET CHILI SAUCE

Steps:

• Put the tomatoes in a large non-reactive container or canning kettle. Add 2 cups of the vinegar, stir gently, cover and let stand at room temperature overnight. In the morning drain well and discard the liquid.
• In a canning kettle combine the drained tomatoes with the remaining 2 cups of vinegar, sugar, salt and cayenne pepper.
• In a large square of cheesecloth tie together the cloves, allspice and broken cinnamon sticks. Add the spice bag to the tomato mixture.
• Bring mixture to a boil, then simmer gently until thickened, about 2-1/2 hours. Watch closely and stir frequently to avoid scorching.
• Bottle in hot sterilized jars.
• Process in a hot water bath: 10 minutes for 8-ounce jars or 15 minutes for pint jars.

MOM'S CHILI SAUCE

Steps:

• Combine the vegetables, sugar, salt and cayenne in a heavy pot; place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally , about 2 hours or until mixture thickens.
• Add whole spices tied in a square of cheese cloth (don't use the powdered versions, they make the chili sauce look muddy), and the vinegar.
• Cook until very thick.
• Pour into hot sterile jars; seal at once.

SWEET CHILI SAUCE

Steps:

• In a small pot, combine vinegar and sugar and bring to a boil. Reduce to a rapid simmer and cook until mixture is syrupy, about 6 minutes. Remove from heat and stir in garlic, red-pepper flakes, and salt. Let cool to room temperature before using.

SWEET-AND-SOUR CHILI SAUCE

Steps:

• Remove tough outer layers and green parts of lemongrass. Mince tender base stalk. Combine ingredients in bowl. Cover and chill. Keeps up to three days.

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.

MOM'S PERFECT CHILI

Steps:

• Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
• Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
• Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
• Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.