Recipe by karen in tbay
Received this great recipe from a hockey mom. The boys love to spice up their hamburgers and hotdogs. Wonderful on any sausage also. Try it served up in a wrap with some sour cream...
Top Review by sugarpea
Great chili dogs! Dh is still coming up with ideas on what to do with the remaining sauce. It's in the freezer for whenever. Made this just as written except I used 1/2 the recommended cayenne. That was plenty hot for our tastes. A also added 1 cup extra water as suggested and used the food processor to grind the cooked hamburger/onion mixture. The texture was perfect for chili dogs. Thanks karen!
- 2 lbs ground beef
- 2 Spanish onions, ground
- 3 cloves garlic, ground with onions
- 1 (5 1/2 ounce) can tomato paste
- 2 cups hot water
- 1 -3 teaspoon chili sauce
- 1 -3 teaspoon chili powder
- 2 teaspoons salt
- 2 tablespoons paprika
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- Tabasco sauce
- 1⁄4-1⁄2 cup unseasoned breadcrumbs
- 2 tablespoons vinegar
Directions See How It's Made
- Saute onions, garlic and beef til red is gone.
- Drain fat.
- Add rest of ingredients except for the breadcrumbs and vinegar.
- Bring to boil stirring often.
- Remove from heat.
- Add the breadcrumbs and vinegar.
- Cover and bake 325F for 1 hour (check after 1/2 hour and stir- I added up to 2 cups water personal preference for not wanting too thick of a sauce) As an option because sauce too spicy I added 1 tsp each ketchup and mustard or to taste.
- Can freeze leftovers.
- (May want to try grinding in blender for finer texture so not so much like a spaghetti sauce).