Type what you have

Ingredients

• ✓ chili sauce
• tofu
• soy sauce
• ginger root
• hoisin sauce
• cooking spray

Instructions

1. 1 Cover a plate with two paper towels. Place tofu on top and cover with two more paper towels. Place a heavy plate over the stack and let sit until liquid emerges from tofu, 5 to 30 minutes. Cut tofu into 1/2-inch strips.
2. 2 Combine soy sauce, chili sauce, ginger, and hoisin sauce in a large resealable plastic bag. Add tofu, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
4. 4 Remove tofu from marinade and shake off excess. Arrange on the prepared baking sheet. Discard remaining marinade.
5. 5 Bake in the preheated oven until firm, 30 to 35 minutes, flipping halfway through.

By Kiara Sexton

Ingredients

• ✓ chili sauce
• cracker
• pecan meal
• colby monterey jack cheese
• sweet onion
• spinach
• garlic
• parsley
• poultry seasoning
• salt
• egg
• vegetable oil
• olive oil
• grape jelly

Instructions

1. 1 Toss cracker crumbs and pecan meal together in a large bowl. Add Colby-Jack cheese, onion, spinach, garlic, parsley, poultry seasoning, and salt. Beat the eggs together in a bowl; incorporate into the mixture.
2. 2 Form meatballs using a 1-inch cookie scoop. Roll smooth.
3. 3 Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.
4. 4 Heat olive oil in a large skillet over low heat. Add grape jelly and stir gently until it's completely melted. Stir in chili sauce until well combined. Add cooked meatballs and stir to coat. Heat through, about 5 minutes. Serve.

By lvscoffee7

Ingredients

• ✓ chili sauce
• chili sesame oil
• sweet onion
• broccoli
• garlic
• red pepper flake
• garlic salt
• ginger
• orange zest
• orange juice
• tamari
• honey
• chicken breast
• cornstarch
• chicken broth
• mirin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
2. 2 Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
4. 4 Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
5. 5 Stir aji mirin into the sauce. Add chicken and vegetables back in.

By Shelly Exel-Miles

Ingredients

• ✓ chili sauce
• brown sugar
• ham

Instructions

1. 1 Combine chili sauce and brown sugar in a large skillet over medium heat until sugar has dissolved and mixture comes to a simmer. Stir in ham; bring to a boil. Serve hot.

By PRINCESSCOOK1

Ingredients

• ✓ chili sauce
• beef brisket
• onion soup mix
• garlic powder

Instructions

1. 1 Place beef brisket in a slow cooker. Whisk chili sauce, onion soup mix, and garlic powder together in a medium bowl; pour over brisket. Cover slow cooker.
2. 2 Cook on Low for 8 to 10 hours. Slice brisket against the grain; pour gravy over slices.

By DRUMNWRITE

Ingredients

• ✓ chili sauce
• bacon
• onion
• green bean
• brown sugar
• mustard

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, leaving grease. Crumble and set aside.
3. 3 Stir onion into bacon grease, and cook over medium heat until tender; drain.
4. 4 In a medium baking dish, mix bacon, onion, green beans, brown sugar, dry mustard and chili sauce.
5. 5 Bake 30 minutes in the preheated oven, until heated through.

By Marilyn Scheffler

Ingredients

• ✓ chili sauce
• cod fillet
• sesame oil
• bacon
• leek
• enoki mushroom

Instructions

1. 1 Preheat an outdoor grill for high heat. Soak some toothpicks in water while the grill heats up.
2. 2 Spread a thin layer of sesame oil and chili sauce onto one side of each fish fillet. At one end, place some of the leek and a couple of mushrooms. Roll towards the other end. Wrap each roll with a slice of bacon, and secure with two toothpicks.
3. 3 Place on the preheated grill, and cook covered for 5 minutes. Be careful of flare-ups from the bacon grease. Turn over, and cook for 5 more minutes, until bacon is crisp and fish flakes easily.

By BRADYSMOM17

Ingredients

• ✓ chili sauce
• ground beef
• onion
• brown sugar
• water
• butter
• bread
• american cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and minced in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Add chili sauce and brown sugar. Rinse chili sauce jar with water to get the remnants of the sauce; add to the beef mixture. Stir, reduce heat, and simmer for 10 to 15 minutes. Remove from the heat.
3. 3 Butter one side of 2 slices of bread. Place one slice, butter-side down, in a new skillet over medium heat. Layer with 1 slice of American cheese, a scoop of Sloppy Joe mixture, another slice of cheese, and the second piece of bread, butter-side up. Cook until sandwich is browned on the bottom and the bottom slice of cheese is melted, 3 to 5 minutes. Flip sandwich over and repeat on the other side. Repeat to assemble and cook remaining sandwiches.

By Sunnydae

Ingredients

• ✓ chili sauce
• bacon
• baked bean
• sweet onion
• brown sugar

Instructions

1. 1 Gather the ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
4. 4 Bake in preheated oven for 45 minutes to 1 hour.
5. 5 Serve and enjoy!

By MEANJEANNE

Ingredients

• ✓ chili sauce
• ground beef
• onion
• ketchup
• water
• sweet pickle relish
• brown sugar
• mustard

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix chili sauce, ketchup, water, pickle relish, brown sugar, and mustard into the ground beef mixture; bring to a boil. Reduce heat and simmer until flavors are blended, about 15 minutes.

By BENANDREE

Ingredients

• ✓ chili sauce
• ground beef
• ketchup
• brown sugar
• parmesan cheese
• sweet pickle relish
• onion
• worcestershire sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ketchup, chili sauce, brown sugar, Parmesan cheese, relish, onion, and Worcestershire sauce into ground beef; simmer until heated through and flavors blend, 20 to 25 minutes.

By ACPHIFER

Ingredients

• ✓ chili sauce
• cider vinegar
• worcestershire sauce
• tomato paste
• onion
• brown sugar
• cayenne pepper
• vegetable oil
• chicken thigh

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
3. 3 Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
4. 4 Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Michael Mako

Ingredients

• ✓ chili sauce
• pea
• smoked sausage
• corn
• onion
• basil
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a pot of water to boil; cook peas in the boiling water until cooked through, about 5 minutes. Drain.
3. 3 Mix peas, sausage, corn, chili sauce, onion, basil, black pepper, and 1 3/4 cup Cheddar cheese together in a 3-quart casserole dish.
4. 4 Bake in the preheated oven until casserole is bubbling, 30 to 40 minutes. Sprinkle remaining 1/4 cup Cheddar cheese over casserole and bake until cheese is melted, about 5 more minutes.

By Mary Ann

Ingredients

• ✓ chili sauce
• egg
• ground beef
• milk
• onion
• salt
• fried onion
• cranberry sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat eggs in a mixing bowl. Add beef, milk, onion, and salt; mix well. Sprinkle in crumbled fried onions and mix until evenly combined.
3. 3 Form the mixture into 40 meatballs and place into a 9x13-inch and 9x9-inch baking dish; set aside.
4. 4 Blend cranberry sauce and chili sauce together in a bowl with an electric hand mixer.
5. 5 Pour 2/3 of the sauce mixture over the meatballs. Brush the remaining sauce over to completely cover the meatballs.
6. 6 Bake in the preheated oven until meatballs are browned and no longer pink in the centers, about 1 hour.

By Rick Liesmann

Ingredients

• ✓ chili sauce
• bison back rib
• orange juice
• orange zest
• onion
• cider vinegar
• honey
• garlic
• salt
• black pepper

Instructions

1. 1 Place bison back ribs in a 4- to 6-quart pot. Cover with water. Bring to boiling; reduce heat. Simmer, covered, for 1 hour or until tender. Drain; cool for 30 minutes. Place bison back ribs in a large resealable plastic bag set in a shallow dish.
2. 2 For marinade, combine chili sauce, orange juice, orange zest, onion, vinegar, honey, garlic, salt, and pepper in a large bowl. Pour 3 cups over the bison back ribs. Marinate bison back ribs in the refrigerator for 4 to 24 hours, turning bag occasionally. Cover remaining marinade; chill until needed. Drain bison back ribs; reserve the drained marinade for brushing on ribs while grilling.
3. 3 For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison back ribs on grill rack over drip pan. Cover and grill for 15 to 20 minutes or until heated through, brushing once with some of the drained marinade; discard any remaining marinade used for brushing. (For gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect grilling. Grill as above.)
4. 4 Place the reserved marinade (not used for marinating or brushing) in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes; pass with bison back ribs.

By The Bison Council

Ingredients

• ✓ chili sauce
• bread cube
• crouton
• mozzarella cheese
• mint leaf
• leg of lamb
• salt
• pepper

Instructions

1. 1 Preheat oven to 325 degrees F (160 degrees C). Toss bread cubes with cheese, mint and chili sauce until well combined.
2. 2 Lay meat fat side down and sprinkle all over with salt and pepper. Spread evenly with bread mixture, leaving a 1-in (2.5-cm) border at one end. Starting at the narrow end, roll up meat jellyroll style.
3. 3 Tie rolled roast together with kitchen string. Transfer to a rack set in a roasting pan and roast, basting occasionally, for 1 1/2 hours or until a meat thermometer inserted in centre of meat registers 140 degrees F (60 degrees C) for rare or 160 degrees F (70 degrees C) for medium doneness. Rest roast for 10 minutes. Slice thickly. Makes 8 servings.

By Heinz

Ingredients

• ✓ chili sauce
• luncheon meat
• egg
• cheddar cheese
• onion
• mayonnaise
• salt
• hot sauce
• hamburger bun

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine luncheon meat, eggs, Cheddar cheese, and onion in a bowl. Add mayonnaise, chili sauce, salt, and hot sauce. Mix well.
3. 3 Spread meat mixture over hamburger bun halves. Place on a baking sheet.
4. 4 Broil in the preheated oven until brown and bubbly, 5 to 10 minutes.

By Kaye Lynn

Ingredients

• ✓ chili sauce
• ground beef
• bread crumb
• egg
• salt
• black pepper
• butter
• mushroom
• onion
• beef broth
• water
• cornstarch

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper in a large bowl; mix well. Press mixture into an 8x4-inch loaf pan, then place the loaf pan on a rack in a roasting pan.
3. 3 Bake in the preheated oven until meat is well done with no trace of pink, about 1 hour. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C). Let rest for 10 minutes while you make gravy.
4. 4 Make gravy: Melt butter in a medium saucepan over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth and simmer, stirring occasionally, for 5 minutes. Mix together water and cornstarch in a small cup; stir into broth. Cook and stir until gravy is thickened, about 1 minute.

By MARBALET

Ingredients

• ✓ chili sauce
• beef short rib
• condensed french onion soup
• salt
• black pepper
• rosemary

Instructions

1. 1 Place short ribs into a slow cooker. Top with condensed soup; season with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
2. 2 Cook on Low for 8 to 10 hours.

By Susan Gartin

Ingredients

• ✓ chili sauce
• soy sauce
• lemon juice
• brown sugar
• garlic powder
• pork chop
• vegetable oil

Instructions

1. 1 Combine soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder in a large resealable bag. Place pork chops into the bag and seal. Marinate for 6 to 12 hours in the refrigerator. Turn the bag over about halfway through.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Lightly oil the grate. Arrange pork chops on the grate and cook 5 to 7 minutes on each side until the internal temperature reaches 145 degrees F (63 degrees C).

By REDPONYGIRL

Ingredients

• ✓ chili sauce
• pork rib
• vegetable oil
• salt
• black pepper
• vegetable oil
• shallot
• apricot preserves
• soy sauce
• ginger
• chipotle pepper
• chive

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Brush ribs with 2 tablespoons oil and season with salt and pepper. Arrange 1/2 of the ribs in a single layer in the air fryer basket.
3. 3 Cook in the preheated air fryer until ribs are fork-tender and fully cooked, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer ribs to a baking pan and place in the preheated oven to keep warm while cooking the remaining ribs.
4. 4 Meanwhile, heat 2 teaspoons oil in a small saucepan over medium heat. Add shallot; cook and stir until tender, about 3 minutes. Stir in chili sauce, apricot preserves, soy sauce, ginger, and chipotle pepper. Heat and stir until bubbly, 3 to 5 minutes.
5. 5 Transfer ribs to a serving platter. Brush generously with glaze and garnish with chives.

By Allrecipes

Ingredients

• ✓ chili sauce
• tomato sauce
• kielbasa
• onion salt
• sugar
• black pepper
• paprika
• curry powder

Instructions

1. 1 Preheat oven to Broil/Grill.
2. 2 Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
3. 3 Meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
4. 4 Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

By JenFen

Ingredients

• ✓ chili sauce
• ground beef
• egg
• onion
• salt
• lemon juice
• grape jelly

Instructions

1. 1 Combine beef, egg, onion, and salt in a large mixing bowl; shape into 1 1/2-inch balls.
2. 2 Combine chili sauce, lemon juice, and grape jelly in a slow cooker; stir in meatballs and cook on high for 4 to 5 hours.

By Tammy Moore

Ingredients

• ✓ chili sauce
• chicken
• buffalo wing seasoning mix
• ranch salad dressing mix
• pepper jack cheese
• colby monterey jack cheese
• flour tortilla
• blue cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
2. 2 Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.
3. 3 Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl; reserve 1 cup of cheese mixture. Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl.
4. 4 Coat both sides of a tortilla with Buffalo sauce and place on a plate. Add desired amount of chicken and cheese mixture. Roll tortilla and place seam-side down in the prepared baking pan. Repeat with remaining tortillas. Cover enchiladas with reserved cheese mixture and drizzle with reserved Buffalo sauce.
5. 5 Bake in the preheated oven until cheese is melted and tortilla edges are starting to brown, about 20 minutes. Top with blue cheese before serving.

By andreaclark22

Ingredients

• ✓ chili sauce
• vegetable oil
• beef stew meat
• all-purpose flour
• potato
• carrot
• celery
• onion
• garlic
• basil
• thyme
• beer
• brown sugar

Instructions

1. 1 Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
2. 2 Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
3. 3 In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
4. 4 Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

By LAMOR27

Ingredients

• ✓ chili sauce
• butter
• onion
• corned beef
• mayonnaise
• sauerkraut
• swiss cheese
• biscuit dough

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Heat butter in a skillet over medium heat until bubbly. Cook and stir onion in the melted butter until browned, about 8 minutes. Set onion aside.
3. 3 Stir corned beef, chili sauce, and mayonnaise together in a bowl.
4. 4 Spread sauerkraut in the bottom of the prepared casserole dish.
5. 5 Spoon corned beef mixture on top of sauerkraut. Sprinkle cooked onions on top of corned beef mixture. Top onions with 1/2 cup Swiss cheese.
6. 6 Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes.
7. 7 Cut individual biscuits in half. Remove casserole from oven and place halved biscuits on top of casserole. Bake until biscuits are lightly golden brown, about 18 minutes.
8. 8 Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes.

By Marlene

Ingredients

• ✓ chili sauce
• ground beef
• ketchup
• onion
• green bell pepper
• brown sugar
• mustard powder
• hamburger bun

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
2. 2 Mix ketchup, chili sauce, onion, green bell pepper, brown sugar, and mustard powder into ground beef; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes; serve on hamburger buns.

By SWMIMOM

Ingredients

• ✓ chili sauce
• ketchup
• water
• red wine vinegar
• lemon juice
• worcestershire sauce
• hot sauce
• dijon mustard
• chili powder
• garlic powder
• celery seed
• black pepper
• brown sugar
• pork rib
• onion
• red bell pepper

Instructions

1. 1 In a bowl, mix the ketchup, chili sauce, water, red wine vinegar, lemon juice, Worcestershire sauce, hot sauce, Dijon mustard, chili powder, garlic powder, celery seed, black pepper, and brown sugar.
2. 2 Place the pork ribs in a slow cooker, and layer with onion and red bell pepper. Pour sauce into the slow cooker.
3. 3 Cover, and cook 8 hours on Low.

By Michelle Ramey

Ingredients

• ✓ chili sauce
• dressing
• teriyaki sauce
• worcestershire sauce
• soy sauce
• garlic powder
• onion powder
• black pepper
• sirloin steak tip

Instructions

1. 1 Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4. 4 While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
5. 5 Serve steak tips with sauce in a bowl on the side.

By vpecchia

Ingredients

• ✓ chili sauce
• rice noodle
• vegetable oil
• garlic
• soy sauce
• salt
• pepper
• green onion

Instructions

1. 1 Fill a large pot with water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until al dente, 2 to 3 minutes; try not to overcook as they will become mushy. Drain.
2. 2 Heat oil in a large skillet over medium heat. Add garlic and sauté until tender. Stir in noodles; season with soy sauce, chili sauce, salt, and pepper. Sprinkle with chopped green onion.

By Serena Liew