Sweet Heat Chili Base

My recipe for a wonderful sweet and savory chili base....using raw, unpeeled tomatoes for quick and easy preparation time, and beautiful results!

[@Lamejiamexicana]

I got so happy when I saw your video show up. I absolutely love all your videos ❤ you are my source of canning knowledge

[@millermeadows6359]

Thank you so much for your wonderful words!! And I'm so glad that you are finding inspiration and helpful information here! God Bless you!!

[@auntdayskitchen6315]

OK, I seriously cannot wait to try this and hopefully next year I will get to grow enough tomatoes. It looks so delicious. I’ve downloaded it so that I won’t lose it and I’ve probably watched it like six times.

[@LD-ey9hk]

Love this, I just finished processing all my tomatoes so this will be next year’s recipe! Thank you Lorrie! You are amazing!

[@lynn4truth592]

I really want to try this ❤️

[@annettecarroll116]

I ground up reapers last year and for some darn reason decided to see what they smelled like. Well I found out quick and haven't forgotten!! Thought I was a goner!! Learned a valuable lesson. My eyes were and nose runs thinking about it! !

[@millermeadows6359]

Right?! I did the same darn thing with fresh grated Horse Radish the other day....couldnt figure out why I wasnt smelling it in the air as I grated it.....so I leaned over to give it a "sniff".....whoah!! Think I burnt some nose hairs!! LOL!!

[@JoyfullyOrangeDeborah]

Yay! A new Lorrie video! I processed the last of the box of tomatoes & have 5 quarts plus two of "juice" from the seed sections. I was considering what to make with it! Chili base is a perfect idea! Yesterday I canned 7 quarts of "pork stew". I was supposed to do the same with the beef today but got sidetracked for too many hours with hubby condensing our deck tomato & pepper plants & covering them all with a thick plastic to get through the next few days cold snap until it warms up again. I'm hoping to salvage some more of what's on the plants before we pull the rest up. It's supposed to get back up in the 60s after the hard frost nights. Tonight I have to strain my beef broth that's been cooking so I don't lose it (it's midnight already and I'm tired) so I can use it for canning tomorrow & beyond. I know you really wanted to know all of that! 😂🤣 So glad to see your smiling face!! Hugs & love & Blessings from Deborah in West Virginia! 🧡

[@annettecarroll116]

Question? 12 quarts of tomato puree? I have 30 cups of puree cooking tonight and would love to use this recipe, just wondering if I have enough tomato?.

[@annettecarroll116]

You, my darling, are amazing.

[@millermeadows6359]

I start out with 12 quarts raw (48C)....but then I cook and reduce it down to about 6-7 quarts....that reduced amount is 28C. Im not sure if you have "reduced" yours already? my suggestion is....you cant add to many onions or peppers....so no worry there. But when it comes to the dry seasonings....just cut my measurements in half....then taste....and add more if needed after tasting it.

[@millermeadows6359]

Thank you....and HUGS!!

[@millermeadows6359]

I adore you Deborah!! Your comments always bring me joy!! It sounds like you are as busy as we are!! We never seem to be ready for Winter.....and are always scurrying around to quickly Winterize and finish things up quickly before the snow flies. We already got a dusting of the white stuff yesterday..... Ugh, I'm just not made for the snow anymore....

[@lisamielke2607]

I look forward to your videos.😊

[@millermeadows6359]

Thank you so much for your ongoing support of our channel!! Means the world to me!!

[@cheffamy]

Two cups of brown sugar? Wow y’all like your chili sweet! But how many pints and qts does this make?

[@millermeadows6359]

Well....not overly sweet. Please keep in mind these are "end of the season" tomatoes....and really not sun ripened and naturally sweet all on their own. They have more color than they do taste at this point. And at the end....with a total of 6-7-8 quarts depending on how far you reduce it....that only comes out to less than 1/4C sugar per quart. Ya gotta put it all in perspective. Lol!

[@cheffamy]

How Florida people prep for winter? Make sure our long pants still fit from last year.

[@millermeadows6359]

Lol!! Wish that was my only concern right now! I'm digging through clothes....getting my long sleeve shirts, sweater's, and hoodies out.....wondering if my coat is still decent enough to wear for another season....lol!

[@eeyorehoney66]

I'm wondering, what about those tomatoes that are soft? I mean they are very soft BUT taste good! I've tasted to see because I don't want to toss them. Also for the late tomatoes that get those dark spots on them, do you have to cut that part away? It tastes fine just doesn't look great. I have been taking those and dehydrating them to store to make a powder and paste when needed. I also grind them up for spice. I LOVE putting that in my rubs.

[@millermeadows6359]

I am so far behind on commenting due to Rogers recent battle with Cancer....my apologies!! Yes, the soft ones can definitely be used as long as they are no soft due to rotting....but soft due to starting to become ripe. And yes, just cut out the bad spots and use the rest of the tomato. I do a lot of dehydrating also. LOVE tomato powder!

[@eeyorehoney66]

@@millermeadows6359 I'm so sorry to hear about Roger's battle with cancer. I will send prayers up for him! No worries about the reply as family is ALWAYS first!!

[@cheffamy]

Bless your heart. I could feel your pain. Chili pepper dust in the face. Hope your ok

[@millermeadows6359]

I'm absolutely fine.....but I sure thought I was gonna die for a few minutes there. It took me about 5 minutes off cam to stop coughing and crying. Whhew!! Thought about editing the whole thing out....but honestly, I think its a good reminder....or information for new to canning people. So I decided to leave parts of it in. Plus, you can all get a good chuckle out of it. :D