Best Chili From Leftover Sauce Recipe By Tasty Recipes

BEST CHILI EVER RECIPE BY TASTY

Best Chili Ever Recipe by Tasty image

Here's what you need: jalapeño, red bell pepper, yellow onion, ground beef, garlic, bone broth, canola oil, unflavored tomato sauce, water, stewed tomato, honey, cumin, chili powder, oregano, smoked paprika, McCormick® Chili Seasoning, salt and pepper, corn, black beans

Provided by Marina Aria

Categories Lunch

Yield 10 servings

Number Of Ingredients 19

Ingredients

1 jalapeño, de-seeded & finely minced
1 red bell pepper
1 yellow onion
1 lb ground beef
2 tablespoons garlic, minced
¼ cup bone broth
1 tablespoon canola oil
1 can unflavored tomato sauce
1 cup water
1 can stewed tomato, strained
1 ½ tablespoons honey
2 teaspoons cumin
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon smoked paprika
½ packet McCormick® Chili Seasoning
salt and pepper, as needed
1 can corn, rinsed
1 can black beans, rinsed

Steps:

Cook down onions & bell pepper in canola oil. Then, add finely minced jalapeno and garlic and sauté for 1 minute.
Add seasonings, bone broth, corn, tomatoes, and beans and cook until fragrant.
Add cooked ground beef & water.
Bring to a boil, then simmer for 1-2 hours uncovered.
Serve warm.

Nutrition Facts : Calories 252 calories, Carbohydrate 24 grams, Fat 10 grams, Fiber 7 grams, Protein 17 grams, Sugar 9 grams

CHILI SAUCE

Chili Sauce image

-Virginia Lanphier, Omaha, Nebraska

Provided by Taste of Home

Time 2h15m

Yield about 6 pints.

Number Of Ingredients 10

Ingredients

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, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1196mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.