Nana Wandas Chili With Corn Muffins And Hot Pepper Jelly Debora J Recipe 475

NANA'S CHILI

Steps:

• Brown ground beef with onion and green pepper; drain.
• Add all other ingredients.
• Rinse cans/jars with water if more liquid is needed.
• Bring to a boil.
• Lower heat and simmer 2 hours (or more).

HOT PEPPER JELLY

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

FAVORITE JALAPENO CORN MUFFINS

Steps:

• In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

HOLIDAY HOT-PEPPER JELLY MUFFINS

Steps:

• Heat oven to 400°. Place mini-muffin paper baking cup into each of 15 small muffins cups, 1 3/4x1 inch.
• Prepare muffin mix as directed on package, using milk, margarine and egg. Stir chilies into batter. Divide batter evenly among muffin cups. Top each with 1/4 teaspoon jelly; press jelly lightly into batter.
• Bake 12 to 14 minutes or until golden brown. Immediately remove from pan. Top each muffin with additional 1/4 teaspoon jelly. Serve warm.

HOT PEPPER JELLY

Steps:

• Chop peppers and put in blender with vinegar.
• Blend well and pour into large boiler.
• Add sugar and mix well.
• Bring mixture to a rolling boil and boil for 1 minute.
• Remove from heat, strain through sieve and return liquid back to a boil.
• Boil for 5 minutes.
• Remove from heat.
• Add Certo and food coloring quickly.
• Put into 6 (1/2 pint) jars and seal.
• I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
• Turn jar up correctly and allow to cool completely before storing.
• Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.