Sharon/Chase's chile sauce

annie1992

6 years ago

I know that it makes an awesome sauce for meatballs, and I know AnnT's husband, Moe, has it on his holiday Tourtiere, But I use most of mine to make sloppy joes. Yeah, really.

I don't really use a recipe, I just brown some ground beef or venison or moose or turkey or whatever, add a chopped onion. I like celery but the kids don't, so that depends on my mood. Dump in a jar of Chase's chile sauce, stir, simmer, taste. Add some tomato paste, a squirt of neon yellow mustard or honey mustard or grainy mustard or whatever is in the fridge that you need to use up. Add some brown sugar, not much, stir. Taste again. When it's right, put it on buns and it's nearly as fast as that canned Manwich stuff, but way better and infinitely customizable to your own taste.

Yesterday's batch was for lunch with the grandkids during cookie baking, so it stayed warm in the crockpot for a while. No celery, extra brown sugar, Readinglady's Bread and Butter Jalapenos on Elery's. Bud likes the addition of BBQ sauce to his, but he was outnumbered by girls, LOL.

So, thanks Sharon, for a great recipe. I know it's called "Elaine's Chile Sauce", but in my mind, it's become yours. I've canned sloppy joe sauce in different variations, but everyone likes your chile sauce better. I'll have to can more of it next year, every year I make a little more, and it's never quite enough!

Merry Christmas.

Annie

Sort by:Oldest

Comments (11)

User
6 years ago
last modified: 6 years ago
Annie, how nice of you to mention it especially on this Christmas Eve. We had our annual dollop with our Tourtiere tonight and it will find it's way to the dreaded meatballs tomorrow.

For some reason I always think of FOAS when my chile sauce is mentioned. Poor guy had a bad time making it and I always feel so guilty that perhaps I did something wrong in writing out the recipe.

So to soothe my guilt I send him a jar once every five or so years .....which would be twice !!!!
annie1992
Original Author
6 years ago
LOL, maybe you should consider sending a jar every FOUR years, up the ante! I do remember you sent some to AnnT for Moe, some people just gotta have it, so that inspired my Christmas Eve posting, thinking of you and AnnT and Moe and all my friends here.

I make a huge batch in the big Nesco roaster every year and everyone that walks into the kitchen takes a deep breath and asks me what I'm cooking. Dave says it makes the most awesome pepper steak ever. Amanda likes it mixed with pulled pork or chicken for sandwiches. The grandkids all like it in sloppy joes. I've not met anyone yet who didn't like the stuff.

I still don't know what to make Elery for Christmas dinner tomorrow night and now I'm thinking I should try making the Tourtiere, I've not made that yet. So, thanks again!

Annie
Related Discussions
Please Help me find Sharon's Tomato Sauce Recipe
Q
Comments (8)
Here you go. Posted by Chase - Recipe Exchange Here are two recipes I use. I can mine but it may be frozen or just made up for a meal. Divide the recipe as required. Plain Italian Tomato Sauce 24 cups smooshed tomatoes whirred smoothish * 2 cups finely minced celery 2 cups finely minced onion 1 1/2 cups finely minced carrot (use just one for a bit less sweet I use 1 1/2) 12 TBSP bottles lemon juice 2 TBSP coarse salt Note: For one batch I sub hot peppers for some of the carrot and celery, just so I have a piquante sauce as well. Herbed Tomato Sauce 24 cups smooshed tomatoes whirred smoothish * 4 - 5 cups chopped herbs of your choice 12 TBSP bottled lemon juice 2 TBSP coarse salt. I use Basil, oregano and parsley but you can use only one or two or three and you don't need to use equal amounts, in other words you can go 2/3 basil 1/3 parsley. For all of them bring to a rolling boil and then lower heat to a high simmer , you want to see some action but not a full boil. After coming to the boil a foam will form, skim it off. Place your jars in the dishwasher , when the jars are done so is the sauce. I generally cook about an hour , you can go longer. I don't like to cook less than an hour 'cause I want some thickening to take place while canning so it doesn't need to much cook time when I use it. Fill jars as normal. HWB for 30 minutes. * I break the tomatoes with my hands and then use a hand blender to smooth some more. You could use a food processor. I do not seed my tomatoes but you could. Other Notes: You can vary the amounts of each of veggie (celery, onion and carrots) as long as the end result does not exceed 5 1/2 cups of veggies to 24 cups of tomatoes. Some commented that they would cut down the carrots (too sweet) and increase the onions by that same amount.
...See More
Tomatoe Sauce Question for Sharon (Chase)
Q
Comments (9)
I always do the recipes a bushel at a time and I get 20 quart jars from each bushel. Here is what I have in my notes but so much depends on the size and juiciness of the tomatoes and it's just approximations. A bushel will yield about 80 cups 1/4 bushel will yield about 20 cups A bushel gives me approx 20 jars 1/4 bushel will make about 5 jars. So roughly speaking I would get 6 quart jars to each of those recipes. Another way of looking at it is each quart holds 4 cups so 24 cups would yield 6 quart jars. Even with the added ingredients some of the juice boils down so 6 is likely a pretty good number. Mind you you only have a bushel so hopefully you only get 5 jars from each recipe! LOL I think Lee made the recipe using the amounts specified so maybe she will chirp in with some info.
...See More
pulled pork
Q
Comments (17)
Pam, I like the pulled pork with Root Beer too instead of the vinegar based ones. Sweet rather than sour, I guess. I use this recipe in the crockpot, and it's another one from Midwest Living. I don't use the root beer extract and I use Sharon/Chase's chile sauce that I canned, it's yummy and I need to make more of that too. Pulled Pork with Root Beer Sauce: 1 2-1/2- to 3- pound boneless pork sirloin roast 1/2 tsp. salt 1/2 tsp. ground black pepper 1 Tbsp. vegetable oil 2 medium onions, cut into thin wedges 1 cup root beer 2 Tbsp. minced garlic 3 cups root beer (two 12-ounce cans or bottles) 1 cup bottled chili sauce 1/4 tsp. root beer concentrate (optional) 6 to 8 dashes hot pepper sauce (optional) 8 to 10 hamburger buns or Kaiser rolls, split (and toasted, if you like) Lettuce leaves (optional) Tomato slices (optional) 1. Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart slow cooker. Add onions, the 1 cup root beer, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 2. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. 3. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if you like. 4. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if you like. Add meat and onions; spoon on sauce. Makes 8 to 10 sandwiches. Make-Ahead Tip: Transfer pork mixture to covered container and chill up to 24 hours. Or transfer to 1-, 2-, or 4-serving freezer containers; seal, label, and freeze up to 1 month. Thaw overnight before serving. To reheat, transfer to saucepan; cover and heat over medium-low heat until heated through, stirring occasionally. If necessary, add 2 to 4 tablespoons water to keep mixture from sticking. Annie
...See More
Sharon's(Chase)Plain Ital. Tom. Sauce?????
Q
Comments (14)
In Italy -- as in America -- tomato sauces are many and varied. Everything from chopped fresh, unpeeled tomatoes ("alla rustica" or "il pomodoro") to peeled, seeded tomatoes cooked for a gazillion hours and made thick and rich as in "marinara" ("sludgy and thick"? -- heavens!). Sauces can be simply "canned" tomatoes or "canned" tomatoes not-so-simply with a few other seasonings before somehow getting it to or into the pasta. All very likeable, as far as I'm concerned. But one thing I've never liked: a sauce made watery from watery tomatoes or undrained pasta. Sopping it up with bread ain't the answer in my book. If you already have it canned, adjust for that thinness later if a recipe calls for something thicker. In other words, cook it a little more later. From others' comments, it sounds to me as if you have a wonderfully tasty tomato sauce. Joe
...See More
jerzeegirl (FL zone 9B)
6 years ago
Can someone describe the taste of Tourtiere to me? Is it like American meat loaf in a pie crust? It looks like something my DH would might love, but it looks just so dense and therefore unappealing to me. That doesn't mean it doesn't taste good.
seagrass_gw Cape Cod
6 years ago
Oh, no, It's nothing like American meat loaf. My husband's parents were French Canadian. AnnT's recipe is the. best there has ever been.
annie1992
Original Author
6 years ago
Here is AnnT's recipe:

http://www.thibeaultstable.com/2010/12/traditional-christmas-eve-tourtiere.html

As you can see, it's not similar to meatloaf at all, and because I didn't have ground pork I didn't make it either.

Next trip to the store, though, I'm buying ground pork and I intend to make this!

Annie
User
6 years ago
last modified: 6 years ago
JZ Nowhere near meatloaf. Fine in texture and the spice mixture is nothing you would use in meatloaf. My family prefers it made with poultry seasoning instead of the allspice and cloves but Ann's is the authentic French Canadian recipe.
annie1992
Original Author
6 years ago
Poultry seasoning? So the sage flavored breakfast sausage might not have been such a bad idea after all?

Annie
User
6 years ago
Not for me but Ann will not be impressed.......
annie1992
Original Author
6 years ago
LOL, Chase, probably not, but since I've never had it, I wouldn't know the difference, would I? (grin) OK, I guess I'll have to try it BOTH ways.....

Annie
jerzeegirl (FL zone 9B)
6 years ago
I just can't get beyond the "wall of meat" ...nary a pea nor carrot. But I think DH would have no problem...
annie1992
Original Author
6 years ago
Ah, but JZ, it has two potatoes and an onion! (grin)

The ingredients without seasoning kind of remind me of our own Michigan Upper Peninsula pasties, just meat/potatoes/rutabaga with some salt and pepper and wrapped in crust. Beef is commonly used, but they have now "evolved" to include pork or chicken.

Annie

Sharon/Chase's chile sauce

Comments (11)

User

annie1992
Original Author

Related Discussions

jerzeegirl (FL zone 9B)

seagrass_gw Cape Cod

annie1992
Original Author

User

annie1992
Original Author

User

annie1992
Original Author

jerzeegirl (FL zone 9B)

annie1992
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Sharon/Chase's chile sauce

Comments (11)

User

annie1992Original Author

Related Discussions

jerzeegirl (FL zone 9B)

seagrass_gw Cape Cod

annie1992Original Author

User

annie1992Original Author

User

annie1992Original Author

jerzeegirl (FL zone 9B)

annie1992Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

annie1992
Original Author

annie1992
Original Author

annie1992
Original Author

annie1992
Original Author

annie1992
Original Author