Nana Wandas Chili With Corn Muffins And Hot Pepper Jelly Debora J Recipe 475 Recipes

GREEN CHILE CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

EASY HOMEMADE HOT PEPPER JELLY

Steps:

• Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
• In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
• Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.

HOT PEPPER JELLY

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

WANDA'S CHILI

Steps:

• In a large pan over medium high heat, cook onion, green pepper and celery in olive oil until partially tender.
• Add beef; fry until slightly browned.
• Add tomatoes, juice, and chili powder.
• Add salt, sugar, and worstershire sauce.
• Bring to boil, then lower heat to simmer and simmer for an hour.
• Add beans and macaroni and heat through.

NANA WANDA'S CHILI WITH CORN MUFFINS AND HOT PEPPER JELLY (DEBORA J.) RECIPE - (4.7/5)

Steps:

• 1. Gather all ingredients. 2. Chop onion in food processor. Pre heat a 10 quart pot. Add grape seed oil, then onions. Sautee for 3 minutes. Begin adding ground meat. Season with salt, pepper, garlic powder and chili powder as you brown the meat. This will take about 5 minutes to add all the ground meat. Brown meat until completely cooked. 3. Add whole tomatoes through brown sugar to pot. Mix throughly. 4. Add cilantro to food processor and chop. Add to chili. Dice red, yellow, orange and green bell pepper. Add to chili. Chop ancho chili, remove seeds and add to pot. 5. Add beans that have be drained and rinsed throughly in a colander. 6. Add corn. Cook for about 1 hour. 7. If you are making two versions, hot and mild, place a portion of the chili in a 5 quart pot and place on simmer. Add the Spicy Extras to the remaining portion. Cook both chilis on low for 2 hours. 8. In a 3 quart pot, Add water, whole peppers and sugar. Bring to boil. Cook for about 15 minutes. Add to blender. Puree. Return to pot. Boil for 45 minutes or until jelly thickens. 9. Remove from heat. Cool for 20 minutes. Place into glass or ceramic bowl. Refrigerate until ready to use. 10. Make the corn muffins per box directions. 11. Enjoy.

CHILI CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and chili powder. In a small bowl, beat the eggs; add milk, oil, onion and chilies. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Serve warm.