CHILI RECIPE TOMATO RECIPES

FRESH TOMATO CHILI SAUCE RECIPE | ALLRECIPES

Fresh Tomato Chili Sauce Recipe | Allrecipes image

This is a sweet chili sauce made according to an old family recipe. It is great on hamburgers, and pot roast. If you don't can the sauce in jars, it can be refrigerated.

Provided by Janet Larsen

Categories Sauces

Total Time 4 hours 35 minutes

Prep Time 35 minutes

Cook Time 4 hours 0 minutes

Yield 4 quarts

Number Of Ingredients 9

Ingredients

35 fresh tomatoes, peeled, seeded and chopped
3 fresh hot chile peppers, seeded and chopped
4 red bell peppers, cored, seeded and cut into 2-inch pieces
1 large onion, chopped
2 cups apple cider vinegar
⅓ cup fresh lime juice, or amount to taste
1 cup white sugar
1 cup packed brown sugar
1 tablespoon salt, or amount to taste

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.n
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.n

Nutrition Facts : Calories 30.5 calories, CarbohydrateContent 7.1 g, FatContent 0.1 g, FiberContent 0.8 g, ProteinContent 0.6 g, SodiumContent 76.6 mg, SugarContent 6.1 g

SLOW COOKER CHILI RECIPE - NYT COOKING

Slow Cooker Chili Recipe - NYT Cooking image

A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.

Provided by Sarah DiGregorio

Total Time 4 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

2 tablespoons olive oil
1 large yellow or red onion, finely chopped
Kosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste
1 tablespoon sweet paprika
2 teaspoons chipotle powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons hot smoked paprika
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice
1/4 cup cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
1 1/2 teaspoons unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Steps:

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

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SLOW COOKER CHILI RECIPE - NYT COOKING

A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.
From cooking.nytimes.com
Reviews 4
Total Time 4 hours 30 minutes
Cuisine american

When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

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SLOW COOKER CHILI RECIPE - NYT COOKING

When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

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