Remember the best dairy bar footer/coney you ever had as a kid? This sauce is right in there, folks. The recipe is the final result of five years of frequent experimentation, blending the ingredients of many different family and commercial recipes, as well as adding my own recipe ideas. You can freeze what you don't use right away.
- 2 lbs ground chuck, finely ground
- 12 ounces good-quality sausage
- 2 pork hot dogs or 2 turkey hot dogs, finely ground
- 5 large onions, chopped
- 1 green bell pepper, de-seeded and chopped
- 3 (15 ounce) cans chicken broth
- 1 (12 ounce) bottle chili sauce
- 2 (6 ounce) cans tomato paste
- 1 cup good-quality ketchup
- 3 bay leaves
- 2 garlic cloves, crushed
- 5 tablespoons prepared mustard
- 3 tablespoons onion flakes (dried)
- 2 tablespoons dried ancho chile powder (or other)
- 1 tablespoon dried sweet basil leaves
- 1 tablespoon italian seasoning
- 1 tablespoon Dale's Steak Seasoning
- 1 tablespoon l&p Worcestershire sauce
- 2 teaspoons cider vinegar (yellow)
- 1 teaspoon black pepper (canned)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon Tabasco sauce
- Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
- Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
- At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.