Grandmothers Chili Sauce Recipes

GRANDMA PRENTICE'S CHILI SAUCE

Steps:

• Mix tomatoes, onions, apple cider vinegar, green bell peppers, seeded chopped chile peppers, sugar, unseeded chopped chile pepper, salt, allspice, cinnamon, and cloves together in a large mixing bowl.
• Ladle enough of the tomato mixture into the pitcher of a blender to fill to about 3/4-full; blend until smooth. Pour blended mixture into a large pot. Repeat blending until entire mixture has been pureed.
• Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, 7 to 8 hours.

OLD MAMA'S FASHIONED CHILI

Steps:

• Cook and stir ground beef in a skillet over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain.
• Stir drained ground beef, black beans, kidney beans, tomatoes, green bell peppers, yellow onion, garlic, and chili seasoning together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through, 15 to 20 minutes. Season with hot sauce, salt, and ground black pepper to taste.

GRANDMA'S CHILI

Steps:

• Cook and stir ground beef, onion, garlic, and bell pepper in large dutch oven or stew pot set over medium-high heat until meat is brown and vegetables are tender. Drain off fat. Stir in remaining ingredients except beans and bring to a boil. Reduce heat to low; cover and simmer 2 hours, stirring occasionally. Stir in beans; heat through. Serve immediately or refrigerate for 24 hours to allow the flavors to develop more. Serve with cornbread and bread -n- butter pickles, or top with your favorite chili toppings. Makes 4 servings.

GRANDMA'S CHILI SAUCE

Steps:

• 1. COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes
• 2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• 3. LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• 4. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

GRANDMA'S CHILI SAUCE

Steps:

• Wash jars well, and dry in 200 oven for 10 minute.
• Put Pickling spices into cheesecloth, and make a bag, tie top well, and leave several inches of sting. Tie to handle of pot.
• In 15 liter heavy duty pot , add all ingredients, and bring to boil, then reduce to simmer.
• Simmer for 1 - 1 1/2 hours until celery is soft, stirring often. Remove spice bags.
• Ladle into Jars, put lids on and allow to seal.

GRANDMA'S CHILI SAUCE

Steps:

• 1. Scald tomatoes in boiling water for 3 minutes; cool in cold water.
• 2. Core, peel, and finely chop tomatoes. Finely chop onions, green peppers and celery and place all in very large pot.
• 3. Add vinegar, sugar and remaining ingredients to tomato mixture in pot and bring to boil.
• 4. Cook until cooked through and all vegetables are soft, approximately 30 minutes.
• 5. While vegetables are cooking, prepare water bath canning, bringing enough water to boil to cover pint jars with 1-2 inches of water.
• 6. Fill pint canning jars to within 1/2 inch of top, place lids and screw tops onto jars and place in water bath canner.
• 7. Process 40 minutes.

GRANDMOTHER'S CHILI SAUCE

Steps:

• Mix all dry ingredients in a large saucepan.
• Add the vinegar; tomatoes, and onions; mix well.
• Bring to a boil over medium heat.
• Continue to cook, uncovered until it is reduced by half.
• Cool.
• Cover tightly and store in the refrigerator.