Everyone has a favorite place that sells chili dogs with that "special sauce". We have one here too called Capitol Lunch. This recipe is a very close second to "Cappy's" that everyone is asking me "Where did you get the recipe?"
- 2 lbs 85% lean ground beef
- 1 medium onion, diced
- 8 tablespoons Worcestershire sauce
- 8 tablespoons A.1. Original Sauce
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 1⁄2 tablespoons chili powder
- 1 1⁄2 tablespoons ground cumin
- 1⁄8 teaspoon ground cloves
- 1⁄2 teaspoon garlic powder
- 1 cup water
- In a 4 quart stock pot mix ground beef with worcestershire sauce and brown meat.
- Add remaining ingredients and bring to a rolling boil.
- Place meat into blender or food processor and chop very fine.
- Return to stockpot and simmer for one hour.
- SERVING SIZE IS APPROXIMATE -- you may get more or less depending on how much sauce you like on your dogs --.
- Helpful hint -- freeze sauce in old ice cube tray -- when frozen remove and place in freezer bag remove as need for you hot dogs. One "cube" should be enough for one dog.
I love the Cappy Sauce at Capitol Lunch in New Britain. I'm thinking that there is a little sugar in the sauce, perhaps brown sugar, because there is a sweetness to the sauce. Perhaps less chili powder because it doesn't really have a bite to it. Not sure, but that's what I think.
A "Top Dog" sauce! Full of flavor. Not at all over powering taste wise. Will be making this sauce again!!
This recipe is not correct at all. I grew-up on these hot dogs and sauce in the 1960's and I know memorex from reality. This is just another "sauce-based" brew that is off-base and un-authentic. Where most folks go haywire is with the ingredients and proportions. ALL must remember "history" where many of these "today" sauces weren't readily available and, if they were, they would ratchet-up the cost to feed and lower the profit margin on a 25 cent dog circa early 1960's. They must also remember that the original Chef was from European desent and not from an hispanic descent. Again, and finally, it's cost to feed with simple and less expensive ingredients and the fact that the Chef was from Europe.