Prep 5 mins
Cook 2 hrs
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.
- 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
- 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.
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
Perfect ... similar to the recipe I grew up with and lost mine. I did reduce the cinnamon, too sweet for me. But that is just my taste.
This is definitely it!!
This is exactly the recipe I've been searching for! A while ago I saw a segment of Man vs Food where the owner of a restaurant was talking about the hot dog chili he makes. The technique he described was this recipe to a T (combining the liquid with the meat and squishing it between your fingers till there are no lumps). However the TV version said he allowed the mixture to simmer all day, just continuing to add more liquid. Honestly though, I do not know how a hot dog chili sauce good be any tastier than this recipe!! I reduced the cinnamon to 1/2 tsp and used real onion in stead of the dried, being the only changes I made to this recipe. We loved this!!! Why purchased canned when you can make better at home?? I served with a little mustard and sweet relish, shredded Mexican blend cheese and chopped onion. As another reviewer stated, This IS "Chili-Dog HEAVEN"!!! Thank you, so much!!