Type what you have

Ingredients

• ✓ tomato chili sauce
• pork chop
• bacon
• brown sugar
• dijon mustard
• pineapple chunk

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Wrap each pork chop in 2 bacon slices to completely cover the pork chop, and secure with toothpicks. Place the wrapped chops onto a broiler pan, and broil until browned, about 5 minutes per side.
3. 3 Mix together the chili sauce, brown sugar, and Dijon mustard in a bowl. Place the browned pork chops into the bottom of a slow cooker, and pour the chili sauce mixture over the chops. Spread pineapple chunks over the chops, set the cooker to Low, and cook until very tender, about 6 hours.

By MegVanderpoel

Ingredients

• ✓ tomato chili sauce
• ground beef
• turkey sausage
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine ground beef, Italian sausage, chili sauce, salt, and black pepper in a medium bowl. Divide and form into 8 balls; flatten into patties.
3. 3 Grill patties until well done and no longer pink in centers, about 5 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).

By MEHUNGRY98

Ingredients

• ✓ tomato chili sauce
• chicken thigh
• teriyaki sauce
• butter-flavored cooking spray
• deli ham
• string cheese
• toothpick
• panko bread crumb

Instructions

1. 1 Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
2. 2 Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.
4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.
5. 5 Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
6. 6 Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Cindy in Pensacola

Ingredients

• ✓ tomato chili sauce
• ground beef
• onion
• celery
• apple cider vinegar
• brown sugar
• yellow mustard

Instructions

1. 1 Crumble ground beef into a large pot or Dutch oven over medium-high heat. Cook, stirring frequently, until evenly browned. Drain off grease.
2. 2 Add onion and celery to ground beef in the pot. Cook and stir until onion is tender, about 3 minutes. Reduce heat to medium and pour in chili sauce. Stir in vinegar, sugar, and mustard. Simmer until mixture reaches desired thickness.

By NICNEC

Ingredients

• ✓ tomato chili sauce
• beef brisket
• salt
• pepper
• onion
• beer
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Season brisket on all sides with salt and pepper and place in a glass baking dish. Cover with a layer of sliced onion.
4. 4 Mix beer, chili sauce, and brown sugar together in a medium bowl. Pour over beef brisket. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven for 3 hours. Remove the aluminum foil and bake for an additional 30 minutes.
6. 6 Let brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

By PMARRIE

Ingredients

• ✓ tomato chili sauce
• canola oil
• hot pepper sauce
• garlic
• lemon
• oregano
• shrimp
• skewer

Instructions

1. 1 Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
4. 4 Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

By Hugh Pastoriza

Ingredients

• ✓ tomato chili sauce
• cucumber
• sour cream
• lemon juice
• lemon zest
• salt
• olive oil
• onion
• garlic
• apple cider vinegar
• worcestershire sauce
• black pepper
• swordfish steak
• olive oil
• lemon

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
3. 3 Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

By Cat Lady Cyndi

Ingredients

• ✓ tomato chili sauce
• black bean
• pinto bean
• kidney bean
• andouille sausage
• ground beef
• onion
• bell pepper
• garlic
• corn
• water
• salsa
• white vinegar
• salt
• black pepper

Instructions

1. 1 Place black beans, pinto beans, and kidney beans in a large pot and cover with several inches of cool water; let stand for at least 12 hours.
2. 2 Bring beans and water to a boil in the large pot; cook until beans are tender and heated through, about 30 minutes. Drain beans and set aside.
3. 3 Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned and crumbly, 5 to 10 minutes. Drain and discard fat.
4. 4 Place beans, sausage mixture, corn, water, salsa, chili sauce, and vinegar into a slow cooker; stir until combined.
5. 5 Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.

By NRath

Ingredients

• ✓ tomato chili sauce
• ground beef
• tomato
• kidney bean
• beer
• onion
• sugar
• garlic
• chili seasoning
• hot sauce
• worcestershire sauce
• black pepper
• garlic powder
• onion powder
• cayenne pepper
• oregano

Instructions

1. 1 Place ground beef in a large pot and cook over medium heat until evenly brown. Drain off excess fat.
2. 2 Add tomatoes, beans, beer, chili sauce, onion, sugar, garlic, chili seasoning, hot sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, cayenne pepper, and oregano. Bring to a boil. Reduce heat to low and simmer for about 4 hours, stirring occasionally.

By Sharon Boswell

Ingredients

• ✓ tomato chili sauce
• water chestnut
• bacon
• mayonnaise
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
3. 3 Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

By Mary Ann Mueller

Ingredients

• ✓ tomato chili sauce
• meatball
• cranberry sauce
• lemon
• hot sauce

Instructions

1. 1 Place meatballs, cranberry sauce, chili sauce, lemon juice, and hot sauce in a slow cooker; stir to evenly distribute sauce.
2. 2 Cook on High until meatballs completely thawed and hot, about 3 hours.

By fabeveryday

Ingredients

• ✓ tomato chili sauce
• sauerkraut
• cranberry sauce
• water
• brown sugar
• meatball

Instructions

1. 1 Mix sauerkraut, cranberry sauce, chili sauce, water, and brown sugar together in a mixing bowl until well combined.
2. 2 Place meatballs into a slow cooker. Pour in sauce and mix until meatballs are coated. Cover and cook on Medium, stirring occasionally, until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 4 hours.

By Ter Denlinger

Ingredients

• ✓ tomato chili sauce
• ground beef
• ground pork
• bread crumb
• jalapeno pepper
• worcestershire sauce
• soy sauce
• garlic powder
• salt
• tomato-based chili sauce
• cranberry sauce
• jalapeno pepper jelly
• lemon juice
• brown sugar
• garlic salt
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, place a baking rack on top of the foil, and spray the rack with cooking spray.
2. 2 Combine ground beef, ground pork, breadcrumbs, jalapeño pepper, chili sauce, Worcestershire sauce, soy sauce, garlic powder, and salt in a medium bowl. Shape into meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
3. 3 Bake in the preheated oven until an instant-read thermometer reads at least 160 degrees F (71 degrees C), 16 to 18 minutes.
4. 4 Meanwhile, in a large skillet over low heat, whisk the chili sauce, cranberry sauce, jalapeño jelly, lemon juice, brown sugar, and garlic salt until melted, and the sauce starts to thicken. If sauce is too thick, just stir in a little water
5. 5 Add the meatballs to the skillet, and simmer until meatballs are well glazed, about 10 minutes. Serve warm with a garnish of chopped parsley, if desired.

By lutzflcat