Type what you have

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
• 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
• cranberry sauce
• beef cocktail wiener

Instructions

1. 1 In a 4-quart saucepan over medium heat, combine cranberry sauce and chili sauce. Break the cranberry sauce into smaller pieces with wooden spoon to speed up the melting process. Stir and heat until the cranberry sauce is melted. Add the cocktail wieners and cook until the wieners are heated. Use toothpicks for serving.

By Kim Fitch-Wilson

Ingredients

• ✓ chili sauce
• ground beef
• grape jelly
• mustard

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a large roasting pan with aluminum foil.
2. 2 Shape ground beef into golf-size balls. Place on prepared roasting pan for 20 to 25 minutes until done.
3. 3 Meanwhile heat the jelly, chili sauce and mustard together in a 2 quart Dutch oven. Drain and add meatballs to the Dutch oven. Cover and simmer on low for 1/2 hour. Serve hot in chaffing dish with toothpicks.

By jhibbard

Ingredients

• ✓ chili sauce
• ground beef
• mustard
• brown sugar
• vinegar

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease. Return skillet and beef to stove and reduce heat to medium-low.
2. 2 Stir chili sauce, mustard, brown sugar, and vinegar into the ground beef; simmer until the sauce thickens, 5 to 10 minutes.

By Karen

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
• ketchup
• brown sugar
• lemon juice
• mustard
• worcestershire sauce

Instructions

1. 1 Stir ketchup, chili sauce, brown sugar, lemon juice, mustard, and Worcestershire sauce together in a bowl with a whisk until the sugar dissolves.

By Jeannine Maxwell

Ingredients

• ✓ chili sauce
• mayonnaise
• butter
• rye bread
• corned beef
• swiss cheese
• sauerkraut

Instructions

1. 1 Preheat oven broiler.
2. 2 Mix chili sauce and mayonnaise until smooth. Spread mayonnaise mixture and butter on bread slices. Layer corned beef, Swiss and sauerkraut on 4 slices and top with remaining slices. Place on baking sheet under preheated broiler and broil until browned, turning once, 2 minutes.

By Sara

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut each strip of bacon in half. Wrap a bacon strip around each water chestnut. Secure with a wooden toothpick and place in a shallow baking dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 While wraps are baking, mix together brown sugar, mayonnaise, and chili sauce in a small bowl until well combined.
5. 5 Remove wraps from grease to a second shallow baking dish. Pour chili sauce mixture over wraps.
6. 6 Return to the oven and continue baking until bacon is crispy, 10 to 15 minutes. Serve hot out of the dish with toothpicks.

By CANDLELADY

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
• chicken broth
• sugar
• wine vinegar
• soy sauce
• cornstarch
• cayenne pepper

Instructions

1. 1 Stir chicken broth, sugar, wine vinegar, soy sauce, chili sauce, cornstarch, and cayenne pepper together in a saucepan over medium-low heat until sugar and cornstarch dissolve; cook and stir until thickened, about 5 minutes.

By Barbara Zernicke

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
• mayonnaise
• onion
• horseradish
• worcestershire sauce
• parsley
• ketchup

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, onion, horseradish, Worcestershire, parsley, chili sauce and ketchup. Chill until serving.

By Sara

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
• pineapple chunk
• bacon
• brown sugar
• mayonnaise

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Wrap each pineapple chunk with 1 piece bacon; secure with toothpicks. Place in a shallow baking dish.
3. 3 Combine brown sugar, mayonnaise, and chili sauce in a small bowl; pour over bacon-wrapped pineapple.
4. 4 Bake in the preheated oven, uncovered, until bacon is crispy on the edges and sauce is bubbly, 25 minutes; serve warm.

By Paul E Hamilton

Ingredients

• ✓ chili sauce
• mayonnaise
• sweet pickle relish
• egg
• onion
• garlic
• lemon juice
• white sugar
• worcestershire sauce
• black pepper

Instructions

1. 1 Mix mayonnaise, chili sauce, relish, egg, onion, garlic, lemon juice, sugar, Worcestershire sauce, and pepper together in a bowl; refrigerate until chilled.

By emmysdad

Ingredients

• ✓ chili sauce
• shrimp
• crabmeat
• horseradish
• hot pepper sauce
• caper
• cream cheese
• paprika

Instructions

1. 1 Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
2. 2 In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
3. 3 Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

By Monkibonz

Ingredients

• ✓ chili sauce
• butter
• egg
• mango chutney
• white bread

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook eggs until whites are completely set, but yolks are still soft, flipping once.
2. 2 Divide and spread mango chutney among 4 toast slices. Place 1 fried egg on chutney side of 1 toast slice; break yolk and season with chili sauce.
3. 3 Repeat twice more with 2 toast slices, remaining 2 eggs, and chili sauce. Stack egg topped toast slices, egg-sides up, placing remaining toast slice on top, chutney-side down. Serve immediately.

By Ellie

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
• vegetable oil
• bacon
• onion
• tomato sauce
• black rum
• lemon
• brown sugar

Instructions

1. 1 Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender.
2. 2 Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes.

By SMTUNE

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
• stuffing mix
• water
• egg
• grape jelly

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two 15x10-inch baking sheets or shallow baking pans with aluminum foil, or coat with cooking spray
2. 2 Combine ground beef, stuffing mix, water, and eggs until blended; shape into 50 (1 ½ inch) meatballs. Arrange meatballs in a single layer on the prepared baking sheets.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 15 minutes.
4. 4 Meanwhile, bring jelly and chili sauce to boil in large saucepan over medium heat, stirring occasionally. Add meatballs to sauce; stir to evenly coat.

By Kraft

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