Recipe by Firehousecook AKA Cap'n Jack
Loving Hot Dogs as I do this came about through years of fooling around with various ingredients. I figured I had a winner when no matter the quantity I made up there was never any left overs. This recipe can be doubled, tripled, or times 10. Church Summer gatherings, Ball Games or whatever. This is very straight forward and easy to prepare. Enjoy, F/C
Top Review by Lucky Clover
Great hot dog sauce! I cut the brown sugar in half based on previous reviews and used tomato sauce (not sure if that's the same as tomato puree). I love the apple cider vinegar and celery seed in it. I've never put them in my hot dog sauce before. Thanks for sharing!
- 1 large onion, chopped
- 1 1⁄2 lbs lean ground beef
- 1 (32 ounce) can tomato puree
- 2 teaspoons french's yellow mustard
- 1 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 1⁄2 teaspoons chili powder
- 1 teaspoon celery seed
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- In a large skillet very lightly brown the beef and onions.
- Break up Beef as fine as possible.
- Drain off grease.
- In a large saucepan combine all the remaining ingredients and cook over Medium-Low heat for about 10-15 minutes.
- Add Beef and Onions, stir.
- Simmer for about another 15 minutes. Sauce will thicken as it simmers. Enjoy, Kids love it :O).