Best 6 Grandmas Chili Sauce Recipes

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In the realm of condiments, Grandma's Chili Sauce stands tall as a testament to culinary heritage and delightful flavors. This tangy, slightly sweet sauce, also known as sweet chili sauce, is a versatile culinary creation that adds a vibrant touch to a variety of dishes.

Explore a collection of Grandma's Chili Sauce recipes that capture the essence of this beloved condiment. From classic preparations to unique twists, these recipes showcase the versatility of this sauce. Whether you prefer a mild or spicy kick, these recipes offer a range of options to tantalize your taste buds.

Discover the timeless recipe for Grandma's Original Chili Sauce, a well-balanced blend of sweet and savory flavors. For those who crave a bit more heat, the Spicy Chili Sauce recipe delivers a delightful kick without overpowering the other ingredients. If you're looking for a tangy and refreshing variation, the Sweet and Sour Chili Sauce recipe combines the sweetness of pineapple with the tang of vinegar for a harmonious taste experience.

For those who enjoy experimenting with flavors, the Asian Chili Sauce recipe infuses the classic sauce with a blend of soy sauce, rice vinegar, and sesame oil, creating a savory and aromatic condiment. And for those who prefer a milder option, the Mild Chili Sauce recipe offers a gentle touch of heat, making it a perfect choice for those with sensitive palates.

No matter your preference, Grandma's Chili Sauce is a versatile condiment that elevates any dish with its unique blend of flavors. Whether you're using it as a dipping sauce, marinade, or cooking ingredient, this sauce adds a delightful touch of sweetness, tang, and a hint of heat. So, embark on a culinary journey and discover the perfect Grandma's Chili Sauce recipe to enhance your meals and create unforgettable taste experiences.

Let's cook with our recipes!

GRANDMA'S HOMEMADE CHILI



Grandma's Homemade Chili image

Grandma's Homemade Chili is the ultimate comfort food! She had a way with her recipes that brought everyone to the table and left them happy and satisfied. She even converted a die-hard chili hater with this recipe!

Provided by Amanda Rettke-iamhomesteader.com

Categories     Main Course

Time 45m

Number Of Ingredients 7

2 pounds ground beef
1 yellow onion (chopped fine)
4 cloves garlic, (minced)
2 cans (15 ounces each) kidney beans, (roughly drained)
2 cans (14.5 ounces each) stewed tomatoes
3 tablespoons chili seasoning mix
salt and ground black pepper to taste

Steps:

  • Cook and stir ground beef, chopped onion, and garlic in a skillet over medium heat until crumbly and browned, 5 to 10 minutes. Drain.
  • Stir drained ground beef, kidney beans, tomatoes, 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. (15-20 minutes)
  • Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 215 kcal, ServingSize 1 serving

GRANDMA'S CHILI



Grandma's Chili image

This is my grandma's chili recipe. It's not hot, but very tasty. I've even served it to people who said they didn't like chili, but they all liked this dish.

Provided by Team 118Group

Number Of Ingredients 10

1 and ½ pounds ground beef, chuck preferred
1 medium green bell pepper, diced
1 small-medium onion, diced
2 large cans peeled whole tomatoes, blended
2 cans dark red kidney beans, drained
1 can condensed tomato soup
1 to 2 cloves garlic
2 tablespoons regular chili powder
¼ teaspoon crushed red pepper
to taste, salt and pepper

Steps:

  • Season the beef with salt and pepper, and brown over medium-high heat in a 5 to 6 quart dutch oven or stew pot. Add the onion and green pepper, and cook for another 5 minutes, or until the vegetables are slightly softened. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 45 to 60 minutes, stirring about every 15 minutes. Serve immediately or refrigerate for 24 hours for a more complex flavor. Top with shredded cheddar, crackers, or your favorite chili topping.

GRANDMA'S CHILI SAUCE



Grandma's Chili Sauce image

This sadly is not my grandma's recipe; I wish I had gotten it from her when she was alive. However, I ran across this one and it has so many of the same ingredients in it I decided to give it a try, quite a few years ago. My family and I really love it.

Provided by Amy Alusa

Categories     Other Sauces

Time 3h

Number Of Ingredients 16

16 c chopped cored peeled tomatoes (about 16 medium)
6 onions, chopped
6 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
2 c cups white vinegar
1 c lightly packed brown sugar
1 clove garlic, finely chopped
1 Tbsp freshly grated or drained bottled horseradish, optional
1 Tbsp celery salt
1 Tbsp mustard seeds
1 Tbsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground mace or nutmeg
1 tsp ground cloves
7 7 ball® (16 oz) pint glass preserving jars with lids and bands

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 PRENTICE'S CHILI SAUCE



Grandma Prentice's Chili Sauce image

Old family recipe. Great for topping on eggs or just about any sandwich.

Provided by Chef Jaybo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 7h30m

Yield 112

Number Of Ingredients 11

25 tomatoes, chopped
10 onions, cut into chunks
1 quart apple cider vinegar
6 green bell peppers, seeded and chopped
5 chile peppers, seeded and chopped
1 ½ cups white sugar
1 green chile pepper, chopped with the seeds
1 tablespoon salt
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves

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.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 65.6 mg, Sugar 4.7 g

GRANDMA'S CHILI SAUCE



Grandma's Chili Sauce image

This is the chili sauce my grandma used to make, then my mom, and now me. It is so good, it would be illegal not to share it.

Provided by Cooker Man Dan

Categories     Sauces

Time 1h35m

Yield 14 Quarts

Number Of Ingredients 8

10 liters tomatoes (Peeled)
1 1/2 kg brown sugar
2 cups onions, finely chopped
3 -4 green peppers, finely chopped
1/2 cup pickling salt
1 liter malt vinegar (5 % acetic acid)
1/2-1 stalk celery, finely chopped
3 ounces pickling spices

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.

Nutrition Facts : Calories 530.5, Fat 1.1, SaturatedFat 0.3, Sodium 4116.7, Carbohydrate 129.5, Fiber 7.2, Sugar 119.1, Protein 5.2

GRANDMA'S CHILI SAUCE



Grandma's Chili Sauce image

This is an old family recipe from my grandmother from when Chili Sauce had nothing to do with chili, hot peppers, etc. It is a relish which is excellent on hot dogs, brats, any roasted or grilled pork. I am posting it with the assumption that you are familiar with water bath canning. If you need further specifics on preparing...

Provided by Connie Zuidema

Categories     Other Sauces

Time 1h40m

Number Of Ingredients 10

18 medium tomatoes
6 medium onions
3 medium green peppers
1 bunch celery
2 c vinegar
1 c sugar
1/2 tsp cloves
2 tsp salt
1 tsp cinnamon
1 tsp allspice

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.

Tips:

  • Choose ripe and fresh tomatoes. Vine-ripened tomatoes are best, as they have a sweeter and more intense flavor.
  • Use a variety of chiles. This will give your chili sauce a complex and flavorful heat. Some good options include jalapeños, serranos, and habaneros.
  • Roast the chiles before adding them to the sauce. This will help to bring out their flavor and make them easier to digest.
  • Add some acidity to the sauce. This can be done with vinegar, lemon juice, or lime juice. Acidity helps to balance out the sweetness of the tomatoes and the heat of the chiles.
  • Season the sauce to taste. Add salt, pepper, and other spices to taste. You can also add a bit of sugar if you find that the sauce is too tart.
  • Let the sauce simmer for at least 30 minutes. This will help to develop the flavors and thicken the sauce.
  • Can or store the sauce. Chili sauce can be canned or stored in airtight containers in the refrigerator for up to 2 weeks.

Conclusion:

Homemade chili sauce is a delicious and versatile condiment that can be used in a variety of dishes. It is also a great way to preserve tomatoes and chiles. With a little effort, you can easily make your own chili sauce at home. So next time you are looking for a flavorful and spicy addition to your meal, give this recipe a try.

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