Granny's Old Fashion Chili Sauce

May thanks to our friend Carol Feltman for this wonderful old-home recipe.  We tried it and it was one of the best we've ever had.

Carol Says:

This is the best! My Granny made this and I have been in love with it ever since. It is good on so many meats, and whatever else you may find to put it on. Enjoy :)

Old Fashion Chili Sauce

INGREDIENTS:

12 large tomatoes (peeled)
3 large sweet bell peppers
3 large onions- use Vidalia, if possible (sweet onions)
6 small hot peppers --can use less---adjust for your taste
2 cups of sugar
2 cups of vinegar
1 teaspoon ground cloves
some salt -- guesstimate! about 1/8 tsp. ,up to you
1 teaspoon nutmeg
1 teaspoon celery seed
1 teaspoon allspice

PREPARATION:

Boil tomatoes awhile -- add peppers and onions chopped fine -- add vinegar and sugar -- cook slowly -- add spices and simmer till thick (4-5 hours)

CHILI COLORAD

Image via WikipediaA lady on FaceBook asked if we had a recipe for Colorado Chile.  Well, as chance would have it - we do.  Here it is.
INGREDIENTS:
4 Dried Pasilla Chili Pods
1 teaspoon of Bacon Fat (Can you hear your arteries hardening already?)
1 onion, chopped
2 Garlic cloves, chopped
2 pounds of country pork ribs
1 yellow bell pepper, chopped
1 12-ounce can of chicken broth
1 cup of cilantro, chopped
1 12-ounce can of tomatillos
PREPARATION:
Prepare the chilies
Heat chilies on stove until they burn and blister. Put them in cold water and put something heavy over them like a plate, and soak it for one hour.
Remove from the water, straining and reserving the water.
Discard stems and most seeds, then put into a small food processor and process into a paste. Set aside.
Prepare the meat
Heat up a heavy skillet and melt the fat in it. Put in the onion and garlic and saute until the onions are translucent. Then add the meat. Brown on both sides. Remove from the pan and keep warm (the pan, not you.) Add the peppers and saute until they have softened a bit.
Put the meat back into the pan and cover each piece with a little of the chili paste, turn and cover the other side of the meat with the paste. Cover and cook on low for about 5 minutes.
Add the chicken stock and the reserved chili water along with half of the cilantro. Simmer uncovered until the liquid has reduced by half then add the tomatillo and cook uncovered until the liquid has reduced by half again.
The meat is done when it is fork tender. Take a fork and pull the meat apart and stir it well into the sauce.
Serve this hot with tortillas and rice. MMMMM MMMMM GOOD!
Now that wasn't so hard now was it.
Happy Eating!
Steve and Kim

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