CHILI SAUCE CHICKEN RECIPES

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CHILI SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chili Sauce Recipe: How to Make It - Taste of Home image

—Virginia Lanphier, Omaha, Nebraska

Provided by Taste of Home

Total Time 02 hours 15 minutes

Prep Time 02 hours 00 minutes

Cook Time 15 minutes

Yield about 6 pints.

Number Of Ingredients 10

4 quarts chopped peeled tomatoes (about 24 large)
2 cups chopped onions
2 cups chopped sweet red peppers (about 4 medium)
1 serrano pepper, finely chopped
1 cup sugar
3 tablespoons salt
3 tablespoons mixed pickling spices
1 tablespoon celery seed
1 tablespoon mustard seed
2-1/2 cups white vinegar

Steps:

  • In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

Nutrition Facts : Calories 93 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1196mg sodium, CarbohydrateContent 22g carbohydrate (17g sugars, FiberContent 3g fiber), ProteinContent 2g protein.

WHITE CHICKEN CHILI RECIPE - BETTYCROCKER.COM



White Chicken Chili Recipe - BettyCrocker.com image

Skip your standard recipe, white chili is totally worth your while. Made with chicken, white beans and broth, this version is amenable to whatever heat level (or lack thereof) that you desire, and it’s plenty hearty, though its consistency is less chunky than red chile. What really defines this recipe is its brighter, fresher flavor, which is due to the use of broth, a garnish of cilantro and inclusion of green chiles. Contrary to what you might imagine, green chiles are not hot. They’re just delicious. So if you’ve got a package of chicken on hand, why not give this a try?

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 9

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite-size pieces
3 cans (14 oz each) chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Dash ground red pepper (cayenne), if desired
1 1/2 cups shredded Monterey Jack cheese (6 oz)
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart saucepan or Dutch oven, heat oil over medium-high heat until hot. Add onion, garlic and chicken; cook and stir until chicken is no longer pink.
  • Stir in remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat to low; simmer 10 to 15 minutes to blend flavors, stirring occasionally.
  • To serve, spoon chili into soup bowls. Top each serving with cheese and cilantro.

Nutrition Facts : Calories 290 , CarbohydrateContent 24 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 6 g, ProteinContent 27 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving (1 Cup), SodiumContent 1410 mg, SugarContent 2 g, TransFatContent 0 g

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