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#1
Old 09-19-2012, 02:11 PM
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What Do You Do With Chili Sauce?

So I bought a bottle of (Aldi's brand) chili sauce- I'm not sure why. I guess it seemed like a good idea at the time. I've never had occasion to use chili sauce, and I'm not sure what it goes on. Today I am making a big pot of pinto beans (it's a southern thing)- would it go on those? Any other ideas are appreciated.
#2
Old 09-19-2012, 02:17 PM
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Anything you'd put any other sauce or condiment on. I usually only use Asian chili sauce like Sri Racha, but I see people putting chili sauces on hotdogs, hamburgers, barbecue, in or on meatloaf, often on cold vegetable dishes like bean salad and cowboy caviar type stuff.
#3
Old 09-19-2012, 02:17 PM
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What Do You Do With Chili Sauce?

I use hot sauce on and in about 90% of everything I eat. I usually don't use hot sauce with steak or roast beef, but, yeah, pretty much everything else.
#4
Old 09-19-2012, 02:19 PM
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Originally Posted by Leaffan View Post
I use hot sauce on and in about 90% of everything I eat. I usually don't use hot sauce with steak or roast beef, but, yeah, pretty much everything else.

Oh, okay. I haven't tasted it, but I didn't expect it to be a hot sauce-type thing. I use hot sauce all the time.
#5
Old 09-19-2012, 02:22 PM
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Originally Posted by Alice The Goon View Post
Oh, okay. I haven't tasted it, but I didn't expect it to be a hot sauce-type thing. I use hot sauce all the time.
I keep chili sauces in my hot sauce collection. But I also keep any hot spicy condiment there also. Hard to say what qualifies as a hot sauce or not.
#6
Old 09-19-2012, 02:22 PM
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I use your basic chili sauce when I make Bachelor Chow. 1 lb. hamburger, a bottle of chili sauce, an onion or three, eat with Fritos over the sink. It also works on meatloaf and stuff like that.

Chili sauce is a completely different creature than hot sauce.
#7
Old 09-19-2012, 02:27 PM
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Depends on what kind it is really. Cholula goes great in burritos and other Mexican food. So does Tapatio. Sriracha goes great in any Asian dish; do does Thai chili sauce. Franks Red Hot and similar flavors, chicken wings. Jalapeno sauce goes great in chili.

If it's just called "Chili Sauce" it might as well be ketchup, so put it on what you'd put ketchup on. Or shrimp cocktails.

Last edited by Sister Vigilante; 09-19-2012 at 02:28 PM.
#8
Old 09-19-2012, 02:48 PM
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This is the best chili sauce out there. A level above this. Chili Sauce is also not cocktail sauce, which has more horseradish and lemon in it.

Last edited by silenus; 09-19-2012 at 02:50 PM.
#9
Old 09-19-2012, 03:05 PM
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I've only ever mixed it with cranberry sauce to make a crockpot full of yummy meatballs to bring to a party. Delicious.
#10
Old 09-19-2012, 03:14 PM
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We use it to make pulled pork in the crockpot. It's a bit of prep at the beginning of the day, but SOOOO worth it. Also, we find you can cut a good hour off the cooking time in our crockpot, so you want to experiment with that.

Slow Cooker Pulled Pork
2 cups (500 mL) thinly sliced onions
3 lb (1.4 kg) pork loin roast
2 cups (500 mL) peeled apples
8 large onion buns
1 bottle (455 mL) chili sauce
1/3 cup (80 mL) EACH grainy mustard and liquid honey
2 tbsp (30 mL) chili powder
2 tbsp (30 mL) each tomato paste and Worcestershire sauce
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) smoked paprika, or 2 tsp (10 mL) regular paprika
2 cloves garlic, minced

Place onions on bottom of slow cooker. Place pork on top. Sprinkle apples over top and down sides.

For the sauce: In a large bowl, mix together chili sauce, mustard, honey, chili powder, tomato paste, Worcestershire sauce, sugar, paprika and garlic; pour over meat and apples. Cover and cook on low for 6 to 7 hours or until meat is fall-apart tender.

Remove roast to large plate. Using two forks in opposite directions, shred meat along its length. Stir meat back into sauce and serve on buns.
#11
Old 09-19-2012, 03:27 PM
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I slather it over the top of the meatloaf I make just before I put it in the oven to bake.

I also mix a whole bottle of it with a jar of grape jelly and a quarter cup of dijon mustard to make sauce for slow cooker meatballs. It sounds sort of horrifying, but it's actually really good. I take them to pot lucks all the time and everyone loves 'em.
#12
Old 09-19-2012, 03:34 PM
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Quote:
Originally Posted by romansperson View Post
....
I also mix a whole bottle of it with a jar of grape jelly and a quarter cup of dijon mustard to make sauce for slow cooker meatballs. It sounds sort of horrifying, but it's actually really good. I take them to pot lucks all the time and everyone loves 'em.
Will be trying this soon! I've heard the grape jelly but haven't tried the dijon...
#13
Old 09-19-2012, 03:44 PM
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I do the same, but with red currant jelly.
#14
Old 09-19-2012, 03:49 PM
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Hamburgers, French Fries, Chicken Nuggets, Cheese Sticks, Potato Chips, Totilla Chips, Fingers, Shrimp, Fish, Scallops, Meat Loaf. . .
#15
Old 09-19-2012, 03:52 PM
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I use it like ketchup, since that's mostly what it is. Meat loaf, sloppy joes, etc. Good with soft fried potatoes (good with those pinto beans!). Mix with mayo for Fry Sauce, works well in cocktail sauce, too!
#16
Old 09-19-2012, 04:05 PM
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My sister-in-law uses it as the sauce for sloppy joes. Never one to leave good enough alone, I modified it a little bit.

I brown 1 lb of very lean ground beef with diced onions and a bell pepper. Drain the beef, add chili sauce, and about 2 or so chopped chipotles in adobo. Add a bit of water, and let it cook down. For my vegetarian SO, I usually substitute black beans for beef, but last time I used some of the fake ground beef crumbles, which went over well.
#17
Old 09-19-2012, 05:51 PM
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I put it on lightly-steamed broccoli.
#18
Old 09-19-2012, 06:18 PM
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Thanks for all the suggestions. I will be using it a lot in the future, for many of these things. I had some, so I see that it's like a slightly spicy ketchup, and not like a hot sauce. It went well with my beans and taters. I can see using it with meatloaf, burgers, meatballs, etc. I wish I'd started using it years ago- I like it.
#19
Old 09-19-2012, 06:34 PM
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Quote:
Originally Posted by Antigen View Post
I've only ever mixed it with cranberry sauce to make a crockpot full of yummy meatballs to bring to a party. Delicious.
Works well with grape jelly, also. Really.
#20
Old 09-19-2012, 06:42 PM
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I mix it in to commercial duck sauce along with a dash of pineapple juice [unsweetened] and use it as a dip, or as a baste for pork or shrimp while grilling. You can use rooster sauce/chili sauce[srichra or however the hell it is spelled] mixed with all sorts of things to make dips/marinades. Never done it, but i suppose you could swap it in place of the Franks Hot sauce for buffalo wings.

I take wonton wrappers, make them into cups using a muffin placque by forming them in the wells of the placque. Either I blind bake them or I fill them. If I blind bake them, I can then fill them with various fillings that I do not want to cook like what would normally be 7 layer taco dip, if baked stuff like crab rangoon filling [cream cheese, crab meat, dash of sricrawhatever sauce] or pepper poppers [diced jalapenos, cream cheese and cheddar cheese and a dash of hot sauce.]
#21
Old 09-19-2012, 07:07 PM
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Quote:
Originally Posted by Chefguy View Post
Works well with grape jelly, also. Really.
I've tried that one too. It's good, but the cranberry one is my favorite.
#22
Old 09-19-2012, 07:55 PM
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Quote:
Originally Posted by Antigen View Post
I've tried that one too. It's good, but the cranberry one is my favorite.
I can see that being the case. I've also made meatballs with chili sauce as a binder for fondue. It's kind of like mini meatloaves.
#23
Old 09-19-2012, 09:57 PM
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Sloppy joes. That's about the only thing I use chili sauce for. (Although I haven't in ages, as I just use ketchup with some peppers or hot sauce to sub in these days.) It's essentially just slightly tarted up ketchup (assuming I'm thinking of the right condiment, something like Heinz chili sauce, as opposed to an actual hot sauce.)

Last edited by pulykamell; 09-19-2012 at 09:58 PM.
#24
Old 09-19-2012, 10:02 PM
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So, pardon my previous post about hot sauce, but if chili sauce isn't hot sauce, then what exactly is it?

I don't believe I've ever bought "chili sauce" in Canada. I assumed it was just another vernacular for hot sauce.
#25
Old 09-19-2012, 10:08 PM
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I use Rooster sriracha on just about anything that needs or wants heat. It's awesome stuff - lots of heat but not loaded with vinegar like your Tabasco-type sauces.

I'll usually drop at least a little bit into nearly any kind of savory stovetop dish that I'm making.

Johnny Bravo's Dragon Sauce:

1 container sour cream.
Mix in enough garlic powder so that you can taste it in the sour cream.
Stir in a whole bunch of original flavor Cholula.
Add a slightly lesser amount of Rooster sriracha.

Continue adding the two hot sauces until you reach desired heat level - note that the sour cream has an intrinsic cooling factor, so the sauce will build in heat as you eat lots of it - it's easy to overdo the heat level the first time you make it.

Once you're at the heat level you want, mix in some paprika for color. You can also add chili powder if you want, though I think the sauce adds plenty of fresher chili taste.

Throw it back in the fridge to chill/set for a bit. Eat it with pretty much anything.

Last edited by Johnny Bravo; 09-19-2012 at 10:12 PM.
#26
Old 09-19-2012, 10:13 PM
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Quote:
Originally Posted by Leaffan View Post
So, pardon my previous post about hot sauce, but if chili sauce isn't hot sauce, then what exactly is it?

I don't believe I've ever bought "chili sauce" in Canada. I assumed it was just another vernacular for hot sauce.

As the poster above you said, it's like slightly tarted up ketchup. It's pretty delicious. Even now, hours after eating, my mouth remembers and misses it. I really liked it.

I love hot sauce, especially the green, jalapeno-based sauces. I don't think I've ever tried sriracha, but that's next on my list.
#27
Old 09-19-2012, 10:14 PM
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Quote:
Originally Posted by Leaffan View Post
So, pardon my previous post about hot sauce, but if chili sauce isn't hot sauce, then what exactly is it?

I don't believe I've ever bought "chili sauce" in Canada. I assumed it was just another vernacular for hot sauce.
It varies a lot. It can be spicy ketchup (probably what most people think of in the US), Sri Racha sauce which is a asian chiles and garlic chopped or pureed, a tradional hot sauce made with chili peppers in vinegar, southwest chili sauce which seems like a chili flavored white sauce, and every other variety of sauce you can think of. They all have one common ingredient, chili peppers. I assume for people who call all pepper chilis then most hot sauces would count to.
#28
Old 09-19-2012, 10:14 PM
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Quote:
Originally Posted by Leaffan View Post
So, pardon my previous post about hot sauce, but if chili sauce isn't hot sauce, then what exactly is it?
Like I said, it's basically tarted-up ketchup. It doesn't taste particularly spicy, although it is slightly tangier, slightly more assertively spiced, and has maybe the vague impression of heat.

ETA: Ninja'd.

Last edited by pulykamell; 09-19-2012 at 10:15 PM.
#29
Old 09-19-2012, 10:15 PM
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I use Sriacha Sauce on pizza, cold (turkey, chicken etc) sandwiches and beef bureks. What I found really interesting the first time I used it on a sandwich was that when I ate it cold, I got a lot of the flavor but the spice got considerably knocked down, which allowed me to use quite a bit more the next time. I guess it makes sense. Most spicy things are spicier when they're hot vs when they're cold.

I'm sure I could eat it on a lot more then those three things, but as much as I like spicy stuff, I just never thought to try it since I was never a 'hot sauce guy'. It wasn't until a combination of two things. We started selling locally made bureks at work and I was just started to get tired of them when a bunch of the employees were talking about how good they were with Sriacha sauce on them AND I read a post here about how Sriacha sauce isn't just 'hot sauce' but it also adds a lot of flavor since there's a lot more going on in it then what you'd find in a regular 'OMG this is insane HOT SAUCE!!11!" type sauce. So I picked some up. Everything I put it on, it's like trying again for the first time.
#30
Old 09-19-2012, 10:21 PM
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Yeah, Huy Fong Sriracha (known as "rooster sauce," or as "cock sauce" for those with adolescent minds, because of the rooster on the bottle. There's several kinds of sriracha, but that's the one most people are referring to when they talk sriracha. It's a domestic brand.) really does play well with a wide variety of foods. It's not obnoxiously hot, it has a healthy kick of garlic, it's thick and is not overwhelmingly vinegary. It's also very nice blended with mayonnaise, to taste, to give you a sandwich spread with a little bit of a chile & garlic kick, without overwhelming your palate.
#31
Old 09-19-2012, 10:35 PM
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It's the spicy part of lots of spicy sushi. Often mixed with eggy mayo to make a milder sauce. I add it to cocktail sauce, or put it straight on raw shellfish.

I was going to say almost all spicy sushi based on it's world wide popularity, but there are plenty of sushi styles that use straight peppers.

Last edited by TriPolar; 09-19-2012 at 10:36 PM.
#32
Old 09-19-2012, 11:53 PM
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Quote:
Originally Posted by Leaffan View Post
So, pardon my previous post about hot sauce, but if chili sauce isn't hot sauce, then what exactly is it?

I don't believe I've ever bought "chili sauce" in Canada. I assumed it was just another vernacular for hot sauce.
You should try some. Get it at the supermarket, in the section where you get ketchup. Heinz makes it in Canada; look for the typical Heinz label.

Use it like you might use ketchup. It's a little thicker than ketchup, and a little zippier also, but not by much. Looking at the label of the bottle in my kitchen, I don't see "chilis," but I do see "dehydrated onion," "mustard seeds," and "spices." Those are the hottest things in it, so it's pretty harmless. But it is flavourful.

Last edited by Spoons; 09-19-2012 at 11:53 PM.
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