Recipe by Bone Man
This sauce turned out so good that I dedicated it to my good friend and fellow Appalachian chef, Charlie Haskins. If you peruse my recipe page, you'll note that I have posted a number of coney sauces -- this one (in my humble opinion) rates right there at the top of anything that I've created in that line so far. It takes a while to prepare but it's quite simple to make and the end product is certainly worth the effort. FREQUENT stirring is imerative! Take this one as a covered dish (with dogs and buns) to a school event, to the family reunion, or, freeze some in zip-lock bags and take it camping. I hope you enjoy it as much as I do.
Top Review by abby orchard
I lived in New York for a few years and when I moved back to the UK I really missed the chilli dogs!! This is the most authentically tasting recipe I have found, really easy to make but tastes great. I had to substitute a few things that are more difficult to find over here but it still tasted great. A firm favourite we make it all the time now, make a big batch and then freeze individual portions for a quick and easy supper of chilli dogs in a bun with some grated cheese and sweet potato wedges on the side.
- 2 1⁄2 lbs ground chuck
- 15 ounces chicken broth, canned
- 2 large sweet onions, chopped
- 1 large green bell pepper, diced
- 6 large fresh garlic cloves, minced
- 1⁄2 cup ketchup (I use Red Gold brand)
- 2 cups water
- 2 tablespoons instant minced onion (dried onion flakes)
- 3 tablespoons prepared yellow mustard (I use Heinz brand)
- 1 tablespoon kosher salt or 1 1⁄2 teaspoons table salt
- 1 tablespoon chili powder
- 1 teaspoon dried chipotle powder (see directions for substitutions)
- 2 teaspoons cider vinegar
- 1 teaspoon ground cumin
- 2 tablespoons dried oregano
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground red pepper
- 1⁄2 teaspoon ground cardamom
- 6 ounces tomato paste
- 2 teaspoons sugar
Directions See How It's Made
- In a large cooking pot, over medium heat, pour in the chicken broth and water and add the ground chuck, breaking it up some as you add it. Bring to a boil.
- Add all other ingredients EXCEPT for the sugar and blend with a large spoon. Reduce the heat to a VERY low boil and allow the sauce to simmer for a total of 3 hours, covered, stirring frequently.
- Add the sugar in the last 30 minutes of cooking time -- if you add it sooner it will probably scorch the sauce.
- Serve over hot dogs, which are even better topped with finely shredded sharp cheddar cheese on steamed buns.
- SUBSTITUTIONS: The chipotle chili powder is a key ingredient so, if you can't get it use one of the following -- a canned chipotle chili pepper with some of the sauce that clings to it, or; 1 teaspoon of regular chili powder and 1/8 teaspoon of Liquid Smoke. I order my chipotle chili powder from Kokopelli's Kitchen, online: http://www.kokopelliskitchen.com/.