Recipe by Brandess
This is 1 of my 2 staple chili sauces. This is a great recipe to keep on hand for those chili cravings. I have used this recipe on hot dogs, brats, fries and hamburgers of all varieties; even over spaghetti. This recipe freezes very well and will last in the freezer up to 6 months as long as it is properly sealed in airtight containers with a piece of plastic wrap inside the container sitting directly on top of the sauce mixture. You can reduce the cooking time by cooking over a higher heat - just make sure to watch the chili closely, stirring often, so it does not burn on the bottom.
Top Review by miguelrey2013
Be very careful about the cinnamon. Depending on the freshness or quality 1 teaspoon may be way too much. I made the mistake and cracked open a fresh bottle and put the full teaspoon when I shouldn't started with a 1/4 and added as needed. I should have known because after about a minute of adding the cinnamon the smell was overpowering. Other then that its a good recipe
- 453.59 g lean hamburger
- 946.36 ml water
- 2 (340.19 g) can chicken stock (can substitute beef stock)
- 113.39 g can tomato paste, plain
- 14.79 ml dried onion
- 14.79 ml chili powder
- 4.92 ml kosher salt
- 4.92 ml garlic powder
- 4.92 ml cinnamon
- 4.92 ml dried parsley
- 2.46 ml cayenne pepper
Directions See How It's Made
- With your clean hands start by adding 4 cups of water, 2 cans of chicken or beef stock and 1 can of regular tomato paste in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Add dried onion, chili powder, kosher salt, garlic powder, cinnamon, parsley and cayenne pepper, black pepper and mix well.
- Simmer uncovered over low heat for 2 hours or until the mixture becomes thick and viscus. Stir often! Taste for seasoning and spice level; add more to suit your taste.
- Let cool and store in airtight containers in the freezer. This is also great served over spaghetti with extra sharp cheddar and fresh diced onions.