Vegetarian Or Not Red Chili Sauce Recipes

VEGETARIAN (OR NOT) RED CHILI SAUCE

Steps:

• Into a large, heavy saucepan, measure the chile, onion, garlic, salt and pepper.
• Slowly add the broth or water, stirring carefully. Break up any lumps of chile.
• Cook the mixture over medium heat until warmed through, and add the cornstarch.
• Bring the sauce to a boil, then reduce the heat to a simmer.
• Cook for about 10 minutes, stirring occasionally.
• The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
• Serve the sauce warm with enchiladas, burritos or other dishes.
• For a "meat" sauce, crumble and brown 1/2 pound of ground beef in pan first, then proceed with recipe.

BEEF IN A RED CHILI SAUCE

Steps:

• Cube beef then dust with 2 teaspoons chili powder, salt and pepper and set aside.
• Chop all veggies, keep tomatoes separate and set aside.
• Heat a good heavy pot over medium heat for 3-4 minutes.
• Add oil.
• Add the beef in 3 batches and brown on all sides.
• Add all the veggies but the tomatoes. Add the last teaspoon of chili powder and stir.
• Add ¼ cup beef broth and reduce heat to a simmer. Simmer until most of the liquid is gone.
• Add another ¼ cup beef broth, the tomatoes and reduce again but only until there is enough liquid to mix the flour into.
• Mix in the flour well.
• Add the remaining beef broth to make a gravy consistency.
• Add the chili sauce and mix well.
• Add the browned beef, mix well. Cover and simmer for 1 hour.

VEGAN CHILI SAUCE

Steps:

• Boil 1 1/4 cup dehydrated textured soy protein in 6 cups of water, add salt and pepper to taste.
• Sautee onion and Boiled soy meat in 2 tablespoons oil, in medium sauce pan, for 3-5 minutes.
• Add Lawry's chili powder,tomato sauce, and water, stir well.
• Add mustard, brown sugar,garlic powder,paprika, salt and pepper.
• Reduce heat and let simmer for 2-4 minutes stirring occasionally.
• ENJOY!

ROJO SAUCE (RED CHILI SAUCE)

Steps:

• Cut chilies open discard stems and seeds.
• Cut chilies into small pieces with scissors or a knife.
• Place in bowl; cover with boiling water.
• Let stand 45 to 60 minutes.
• Drain.
• Place canned tomato puree in blender container.
• Add the drained chilies.
• Add onion, garlic, salt and sugar to blender.
• Cover and blend until smooth.
• In 1 1/2 quart saucepan combine tomato mixture and cooking oil.
• Cook and stir over medium heat about 10 minutes or until sauce is slightly thickened.

MYSTERIOUS ORANGE RED CHILI SAUCE

Steps:

• In a small saucepan, heat the oil on medium-high heat until shimmering. Put the chili powder into the oil, and stir into a smooth paste. Allow the mixture to form bubbles around the edges.
• Pour in the orange juice, and stir to combine. Add cumin, honey, or lime, if using, and boil, covered, for 5 minutes.
• Uncover saucepan and boil until the sauce changes from burnt orange, to red-orange, to brick red. The sauce should be reduced by half. This will take 10 minutes or so.
• Turn heat to low. If using chocolate, stir in while still hot but not bubbling.
• Serve or refrigerate.