CHILI PEPPER GAME RECIPES

Name: Chili Pepper Jam
Prep time: 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 4 (14-ounce/400 g) jars
Ingredients: 8 ounces/250 g hot chili pepper, halved and seeded; 1 1/2 pounds/750 g yellow and red bell peppers, halved and seeded; 2 cups/500 ml apple cider vinegar; 4 cups/1 L sugar

CHILI PEPPER JAM RECIPE | FOOD NETWORK

Chili Pepper Jam Recipe | Food Network image

Provided by Food Network

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 4 (14-ounce/400 g) jars

Number Of Ingredients 4

Ingredients

8 ounces/250 g hot chili pepper, halved and seeded
1 1/2 pounds/750 g yellow and red bell peppers, halved and seeded
2 cups/500 ml apple cider vinegar
4 cups/1 L sugar

Steps:

In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.

GAME-STOPPER CHILI RECIPE: HOW TO MAKE IT

Game-Stopper Chili Recipe: How to Make It image

This hearty chili with sausage, beef, beans and barley is perfect for the halftime food rush. People actually cheer when they see me coming with my slow cooker! —Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 25 minutes

Prep Time 25 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings (4 quarts).

Number Of Ingredients 17

Ingredients

1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 pound boneless beef chuck steak, cut into 1-inch cubes
1 pound bulk spicy pork sausage, cooked and drained
2 medium onions, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 cup hot chunky salsa
1/3 cup medium pearl barley
2 tablespoons chili powder
2 teaspoons jarred roasted minced garlic
1 teaspoon salt
1 teaspoon ground cumin
4 cups beef stock
2 cups shredded Mexican cheese blend
Corn chips

Steps:

Place all ingredients except cheese and chips in a 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until beef is tender., Stir in cheese until melted. Serve with chips.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 359 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 1062mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 23g protein.

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