Spiced Chili Sauce Recipes

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SPICED CHILI



Spiced Chili image

My father was a cook in the Army and taught me the basics in the kitchen. My childhood baby-sitter inspired my love of cooking, too...in fact, she gave me this recipe. -Julie Brendt, Antelope, California

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 18

1-1/2 pounds ground beef
1/2 cup chopped onion
4 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 cup water
2 bay leaves
1/4 cup chili powder
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon dried basil
1 tablespoon Italian seasoning
1 tablespoon dried thyme
1 tablespoon pepper
1 teaspoon dried oregano
1 teaspoon dried marjoram
Shredded cheddar cheese, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings. Cover and cook on low for 4-5 hours. Discard bay leaves. Garnish with cheese if desired.

Nutrition Facts : Calories 236 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 1240mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein.

HOMEMADE CHILLI SAUCE



Homemade chilli sauce image

This homemade sriracha recipe blends plenty of hot red chillies and garlic with a touch of sugar, salt and vinegar for a sweet, tart, spicy taste sensation!

Provided by Nancy Anne Harbord

Number Of Ingredients 6

400 g red bird's eye chillies
10 fat cloves garlic
200 g water
70 g apple cider vinegar
60 g raw sugar
1 tbsp fine sea salt

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.

CHILI SAUCE



Chili Sauce image

This made-in-minutes chili sauce is a great substitute for bottled chili sauce.

Provided by ELLENMEL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 4

1 cup tomato sauce
¼ cup brown sugar
2 tablespoons vinegar
¼ teaspoon allspice

Steps:

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

Nutrition Facts : Calories 27.5 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 130 mg, Sugar 6.3 g

QUICK SPICY CHILI



Quick Spicy Chili image

Add a little beef and a little beer and a little chipotle, and you've got chili in no time.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 onion, chopped
5 cloves garlic, chopped
2 teaspoons chili powder
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
1 to 2 chipotle chiles in adobo, coarsely chopped, plus 1 tablespoon sauce
1 pound ground beef
One 12-ounce bottle beer, such as lager
One 14.5-ounce can diced tomatoes
One 15.5-ounce can black beans, rinsed and drained
Diced avocado, shredded cheese, cilantro leaves, sliced scallions and sour cream, for serving, optional

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.

SPICED CHILI SAUCE



Spiced Chili Sauce image

Chilies, lime juice and mint enhance the flavor of our [Thai Summer Rolls](/recipes/food/views/240794) .

Provided by Sheila Lukins

Number Of Ingredients 8

1/4 cup finely diced scallions (white part only)
1 ripe plum tomato, seeded and cut into 1/8-inch dice
1 teaspoon minced red or green jalapeño chili, seeds removed according to desired hotness
1/2 cup fresh lime juice (about 4 limes)
1/4 cup rice vinegar
1 teaspoon sugar
Salt and pepper, to taste
1 tablespoon chopped fresh mint leaves

Steps:

  • Combine all of the ingredients in a small bowl and serve within 2 to 3 hours. (For the freshest taste, serve this sauce within 1 hour.)

HOMEMADE CHILI SAUCE



Homemade Chili Sauce image

Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.

Provided by Karen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 10

Number Of Ingredients 7

1 cup tomato sauce
2 tablespoons brown sugar, or more to taste
2 tablespoons distilled white vinegar
½ teaspoon chili powder
¼ teaspoon ground allspice
¼ teaspoon garlic powder
¼ teaspoon onion powder

Steps:

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

Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g

HEINZ CHILI SAUCE (COPYCAT)



Heinz Chili Sauce (Copycat) image

Make and share this Heinz Chili Sauce (Copycat) recipe from Food.com.

Provided by The Spice Guru

Categories     Sauces

Time 30m

Yield 1 1/2 cups, 16 serving(s)

Number Of Ingredients 13

1 (6 ounce) can quality tomato paste
1/2 cup water
1/2 cup light corn syrup (Karo)
1/2 cup distilled white vinegar (Heinz)
1 tablespoon minced onion flakes
1 teaspoon unseasoned sweet chili powder
1 teaspoon plain salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon garlic powder
1/8 teaspoon red chili pepper flakes
1/8 teaspoon white pepper

Steps:

  • WHISK all ingredients well in a medium bowl: 1 (6 ounce) can quality tomato paste, 1/2 cup water, 1/2 cup light corn syrup (Karo), 1/2 cup distilled white vinegar (Heinz), 1 tablespoon minced onion flakes, 1 teaspoon unseasoned sweet chili powder, 1 teaspoon plain salt, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon ground allspice, 1/8 teaspoon ground cloves, 1/8 teaspoon garlic powder, 1/8 teaspoon red chili flakes, 1/8 teaspoon white pepper.
  • SIMMER sauce in a small saucepan over low heat until proper/desired consistency is reached (sauce should be as thick as possible, while retaining viscosity); TASTE sauce; SEASON to taste with a pinch of salt salt or more if necessary (flavor should be a balance between savory, salty, sweet and sour).
  • REMOVE from heat and allow to cool completely.
  • POUR sauce into a squeeze bottle and serve.
  • ENJOY it while it lasts! Refrigerate unused portion in sealed squeeze bottle.

THE CHILI SAUCE RECIPE



The Chili Sauce Recipe image

I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. The author of the book, Anita Stewart, says this recipe has been perfected over the years by herself and her mother. She says this is "the ultimate recipe" for chili sauce. When late summer rolls around this year, I'll definitely be trying this one! The prep time includes the time needed to let the tomato and onion mixture stand.

Provided by Lennie

Categories     Sauces

Time 12h

Yield 12 cups

Number Of Ingredients 9

6 quarts ripe tomatoes
3 large onions, minced
1/2 cup coarse pickling salt
3 cups diced celery
2 large red bell peppers, seeded and diced
1/3 cup whole mixed pickling spice (tied in cheesecloth bag)
3/4 teaspoon red pepper flakes
1 1/2 cups apple cider vinegar
4 cups brown sugar

Steps:

  • Peel and slice tomatoes into very large bowl; add onions and salt and stir gently.
  • Cover bowl and let stand for a minimum of 8 hours; overnight is best.
  • Drain thoroughly and place in a large, heavy saucepan with a lid.
  • Stir in celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover; over medium heat, bring this to a boil.
  • Once boiling, uncover and simmer over low heat until thickened, at least two hours; stir often to prevent sticking.
  • Add brown sugar and stir well; taste for sweetness (if your tomatoes are very tart or acidic, you may need a little more brown sugar).
  • Simmer mixture until thickened again, about 25 minutes.
  • Remove spice bundle in cheesecloth bag and discard.
  • Ladle mixture into hot sterilized 2-cup jars, leaving 1/2-inch headspace; seal jars.
  • Process in a boiling water bath for 10 minutes.
  • Let cool at room temperature before refrigerating, or storing in a cool dark place for up to one year.

Nutrition Facts : Calories 374.3, Fat 0.9, SaturatedFat 0.2, Sodium 4785.6, Carbohydrate 92, Fiber 5.8, Sugar 83.4, Protein 4

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