Garden Fresh Tomato Chili Recipes

CONTEST-WINNING GARDEN HARVEST CHILI

Steps:

• In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired.

CHILI WITH FRESH TOMATOES

Steps:

• 1. Mince onion and garlic cloves. Chop tomato.
• 2. In a frying pan, heat olive oil and cook garlic, onion and ground beef until tender and brown.
• 3. Add cinnamon powder, allspice and nutmeg. Cook for 2-3 minutes.
• 4. Add water, instant bouillon, kidney beans and dried cranberry. Bring to boil.
• 5. Reduce heat and simmer for 10-12 minutes. Then add chopped tomatoes, salt, pepper and chili powder. Stir well. Keep simmering for 10-15 minutes.

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.

GARDEN FRESH TOMATO CHILI RECIPE

Steps:

• Melt butter in large pot.
• Add onions and peppers,saute for 5 minutes.
• Add beef and garlic.Cook till beef is cooked.
• Add the beans and can of tomato sauce.
• Add remaining ingredients,and simmer for about an hour.
• Serve with your favorite cheese on top.Place a leaf of parsley as garnish.
• The smell is amazing -- You will be back for more -- Guaranteed !ENJOY -- '""".

FRESH TOMATO BEEF AND BLACK BEAN CHILI

Steps:

• Heat oil in a large heavy pot.
• Add in ground beef; cook for 5 minutes.
• Add in the cubed sirloin, crushed red pepper flakes and fresh garlic and brown about 5 minutes.
• Add in 2 cups beer or water; bring to a boil.
• Add in cumin, ancho chili or chili powder, oregano, salt and cayenne pepper; reduce the heat, cover and simmer for about 15 minutes.
• Add in tomato paste and sugar; simmer for 5-6 minutes.
• Add in chopped tomatoes, onions and green peppers; simmer for about 50-60.
• Add in drained black beans, beef broth, starting with 2 cups adding in more to thin to desired consistancy; simmer for 20-25 minutes, stirring occasionally.
• Ladle into bowls and sprinkle with cheddar cheese.

TOMATO CHILI

Steps:

• Heat oil with garlic over med-hi heat.
• (if using meat, add meat and brown. Drain excess grease).
• Add onions and cook 5 min.
• Add peppers and cook until soft.
• Add beans and corn and cook 1 min, just to warm.
• Add blended tomatoes, chicken stock, cilantro, and cooked rice.
• Season to taste with salt and pepper.
• Simmer 15-20 minutes, or until desired thickness is achieved.
• Serve topped with green onions, chopped cilantro and a dab of (fat free) sour cream.

GARDEN HARVEST CHILI

Steps:

• In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender. , Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through.