What can you use chili sauce for?

Besides dipping shrimp in it, does it have a purpose?

I accidentally bought two gallon-sized cans of it. It's no good in chili, despite it's name. So now I have one can left. :)

for salad dressings (ala 1000 Island)

it's good in meatloaf too or as a sauce ON meatloaf

That said, unless you're running a restaurant, I can't imagine what the hell you'd do with two gallons of the stuff.

On edit: What do you mean you accidentally bought two gallons of it? Or was the accident that you thought it applied to American Chili?

When it's in the glass jars, I know it's for shrimp.

But somehow when I saw it in a giant can next to a giant can of chili beans, in the tomato sauce area rather than the condiments, it didn't register in my brain.

I made one batch of chili with it, and the kids at school asked what was in it that made it taste sweet. Once I tasted it, I knew right away what I'd done. I had to replace my "chili - $1, kind of expensive but that's because it has steak in it" sign with a new sign saying "chili disaster, 25 cents." It sold out, and some kids had two or three bowls of it, but I'd prefer if that didn't become my signature dish.

It's hell having to prepare stuff at 8am, run off to teach class, and have the kids start serving before I can taste-test anything - especially since I tend not to use actual recipes. I've gotten myself into a bit of trouble that way. It's hilarious though how kids can be so trusting, they assume everything's okay. Raw carrots in my indian mulligatawny soup? "We just figured it was supposed to be that way."

http://72.14.207.104/search?q=cache:HMfaOEkzRigJ:www.recipezaar.com/50004+Lil+Smokies+chili+sauce&hl=en

Disclaimer: I've never made them. :hi:

Brown up a mess of little meatballs. Put equal parts grape jelly and Chili sauce in the crock pot. Add the meat balls and cook for a few hours.

It sounds weird....but everybody loves em..... :shrug:

On edit: I'm talking about the Heinz kind of chili sauce not the Asian Chili sauce.

The kids get pretty excited anytime I serve something with meat instead of vegan entrees, so they'll probably love that.

with Vienna sausages.

Throw in just a dab of brown mustard. Adds a nice underzing to the other flavors.

That stuff's GREAT. We lived on it.

In fact, I don't have a bottle of ketchup around, but I do keep a bottle of that Vietnamese chili sauce handy at all times.

I use it on beans and rice, on veggie burgers, in soups and just about everywhere but on desserts.

Seed and chop 2 tomatoes, half a red onion and half a green pepper, add some chili sauce to taste, and voila, salsa!

Without knowing what else is in it, I can't give you any more suggestions than that.

Something similar to this:


or this:


or this:


The first two have LOTS of uses, the last is a ketchup replacement, IMO. And I don't eat much ketchup.... </food_snob>

on edit-- OK, I should probably follow that snotty remark with something constructive :-). Seriously-- try sriracha (if that's what you've got) as a ketchup replacement. You'll never go back to that 57 varieties stuff again! The chili garlic paste is ubiqitous in SE asian cuisine-- use in stir fries, or try blending 1/4 cup white vinegar, 1 tbsp fish sauce, and 1 tsp chili-garlic for a basic, quick dipping sauce.

I wish it was one of the first two.

Either admit your mistake and donate it to the next local food drive, or plan to have a cookout for a lot of people and use it up on burgers and steaks.

I have to admit I've never found anyting that stuff was good in or on, but I like it HOT.

I thought you were talking about one of the first two.

as a topping for fried okra or zucchini (you know, with the cornmeal crust, panfried). It also is useful in recipes that call for chili sauce, lol.

As dubious as this recipe sounds, it actually makes an incredibly good marinade (and those of you from SoCal will know what El Pollo Loco is):

EL POLLO LOCO CHICKEN

3/4 cup Heinz chili sauce
1 lemon, juice of
1 large orange, juice of
2 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon Worcestershire sauce
Tabasco sauce to taste
4 chicken breasts, boneless
TO SERVE:
warm tortillas
salsa

For marinade, mix all ingredients, except chicken, together.

Add chicken and marinate for 4-24 hours (the longer you go on the marinade, the more tender the chicken will be, and also the more flavorful).

Remove chicken from marinade; discard marinade.

Cook chicken on a hot grill for about 10 minutes on each side.

Serve with tortillas and salsa.

This is a close clone recipe.

http://www.recipelink.com/mf/14/18283

Edit to add: We use thighs and/or leg quarters for this; not sure how it would turn out using boneless/skinless chicken.

Thanks!