Chili Sauce Recipe 3
Ingredients:
50 tomatoes (large)
5 sweet red-peppers (large); chopped
3-4 garlic cloves; crushed
1 qt of cider-vinegar
2 & 1/2 tsp of salt
2 & 1/2 tsp of whole all-spice
12 onions (large); chopped
A large celery bunch; chopped
2 tsps of dried mustard
3 c of light-brown sugar
1 Tbsp of powdered pepper
Instructions:
Have tomatoes scalded and peeled. Slice into small pieces then discard seeds. Place in large-sized kettle, then boil. Minimize heat then continue cooking.
While cooking, solid particles will slowly settle then almost clear colored water rises to top. Scoop out this clear liquid so that your tomato-sauce will thicken.
When your mixture thickens, add rep-peppers, garlic, celery & onions. Combine mustard w/ some vinegar then add into mixture including your remaining vinegar, sugar, pepper, salt, and all-spice contained in cloth bag.
Slowly cook for 1 & 1.2 hrs. Remove bag of spices after an hour has passed.
Add enough seasoning as necessary. Pour mixture into heated sterilized container jars then tightly cover.
>> Chili Sauce Recipe 3
Chili Sauce Recipe 1
Ingredients:
24 peeled tomatoes (large); chopped
4 seeded green-peppers; chopped
2 Tbsps of salt
1 c of sugar
2 garlic cloves
1 & 1/2 tsps of pepper
2 tsps of ginger
4 onions (large)
3 c of cider-vinegar
2 seeded peppers (hot); chopped
1 & 1/2 tsps of cinnamon
3 seeded red-peppers (large); chopped
1 tsp of cloves (ground)
Instructions:
Blend all of your ingredients excluding spices then place in large-sized kettle then allow to boil. Adjust into low-heat then simmer mixture for two hours.
Drop in all spices then cook for fifteen minutes more. Add more seasoning as desired. Pour mixture into heated clean jars then tightly cover.
>> Chili Sauce Recipe 1
Catfish Chili Recipe
Ingredients:
2 pound catfish fillet, cut in cubes
A cup of pepper (green); chopped
2 cloves of garlic; minced
1.5 teaspoon table salt
1 can of tomatoes (1 lb with the juice)
1 can of (tomato) paste (6 oz)
A pound of (kidney) beans (red)
2 Tablespoons butter
Instructions:
In a stockpot, melt butter and saute garlic and (green) pepper. Mix all seasonings. Put in tomatoes and tomato paste.
Put on cover then allow to simmer for about a quarter of an hour. Place in catfish and cook til meat can be flaked with ease.
>> Catfish Chili Recipe
Caribou Chili Recipe
Ingredients:
4 lbs caribou chunks (or ground)
1 pc onion, large; diced
2 cloves garlic; chopped finely
1 tsp oregano (dried and crumbled)
1 tsp cumin
1 c of either wine (red), broth (beef) or beer
6 tsp powdered chili
1 1/2 c tomatoes (canned including juice)
2 tsp pepper sauce (Tabasco)
Instructions:
Using a stockpot (large), saute, onion, garlic then add meat. Add spices including tomatoes (with juice or tomato paste) and increase heat to boil.
Reduce heat then allow to simmer 1 hour. You may also thicken the soup with some masa harina paste.
>> Caribou Chili Recipe
Mexican Smoked Chili Marinade Recipe
Ingredients:
Fresh juice (from 3 pcs of oranges)
Fresh juice (from 3 pcs of lime)
2 pcs of chiles (chipotle, canned); chopped
2 tsps of oregano; crushed
3 pcs of garlic cloves; chopped finely
1 tsp of cumin seeds
1 tsp of pepper (black)
2 Tbsps of wine vinegar
1 tsp of salt
Instructions:
Combine the juices, garlic, chiles, oregano, pepper, cumin, salt, and vinegar inside a blender; blend till smoothened. Mixture is enough to marinate 3 cups or 4 cups of meat.
>> Mexican Smoked Chili Marinade Recipe
Chili Iii Recipe
Ingredients:
1 c of water
3 Tbsps of flour
6 Tbsps of corn-meal
3 Tbsps of paprika
1 Tbsps of pepper (red)
1 Tbsps of cumin (ground)
6 Tbsps of hot powder (chili) OR 8 pcs pods of chili
1/4 c of shortening (liquid form)
1 Tbsp of sugar
1 tsp of marjoram
5 cloves of garlic; diced finely
3 tsps of salt
1 quart of water
3 lb of beef (lean); chopped
Instructions:
Over very intense heat and using a skillet, sear beaf in oil. Mix beef cubes frequently until you get a grey color (not brown). Mix in water then cover. Simmer on low heat for an hour and a half. Add the herbs, sugar and seasonings and continue to cook for thirty minutes more.
Make the thickening agents. Mix together the six tablespoons of corn meal, three tablespoons of flour and one cup of water. Add this to the chili and cook for five more minutes. Make sure to stir frequentlhy to avoid sticking.
You may increase the amount of water added to reach your consistency of choice. For a milder texture, you can halve the amount of chili and red pepper but double the amount of paprika to enhance color.
Good for one person.
>> Chili Iii Recipe
4-Way Cincinnati Chili Recipe
Ingredients:
Cooking spray (vegetable)
3-1/2 cups of onion; chopped then divided
1 cup of bell pepper (green); chopped
2 pieces of garlic cloves; minced
2 cups of ground round
2 teaspoons of cinnamon (ground)
2 teaspoons of paprika
1 teaspoon of chili powder
1 teaspoon of cumin (ground)
1/2 teaspoon of allspice (ground)
1/2 teaspoon of marjoram (whole, dried)
1/4 teaspoon of nutmeg (ground)
1 piece of cinnamon stick (3 inch long)
1/4 teaspoon of pepper (black)
3/4 teaspoon of salt
14-1/2 ounces of whole tomatoes and liquid (canned, no-salt-added); chopped
4-1/2 cups of spaghetti (cooked, hot)
3/4 cup of cheese (Cheddar, low calorie); shredded
6 Tablespoons of oyster crackers
Instructions:
Spray the (Dutch) oven, using the vegetable spray and place above moderately high heat till heated through. Add (2 cups) onion, bell pepper, garlic, and ground round meat; cook till the meat has browned while stirring constantly to crumble the meat. Add ground cinnamon, paprika, chili powder, cumin, allspice, marjoram, nutmeg, and cinnamon stick; cook for a minute.
Add tomatoes, salt, and pepper; simmer for twenty mins, uncovered. On a serving platter, arrange the spaghetti and spoon the chili sauce above the pasta. Spread the rest of the onions and the shredded cheese, and serve along with oyster crackers.
>> 4-Way Cincinnati Chili Recipe