Recipe by Bone Man
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.
Top Review by kiwidutch
Excellent recipe! I had doubts whilst putting the cooked sasuage into the food processor... it came out a grey mush, but once in with the rest of the ingredients it made the mix less chunky and smoother. I did add 4 cloves of garlic and didn't have the Dales Steak seasoning so used the substitution suggested in step 2 of the recipe, and used my home made chicken (salt free) stock from the freezer and DH Loved this ! We served this with rice and whilst one helping was fine for me, chili lover DH went back for a BIG plate of seconds and has asked first dibs on the leftovers for his lunch tomorrow. Actually we have enough left over for more meals as well,(eaten as a main dish and not over hot dogs) so into the freezer it goes! Yes this could be made very spicy, but in the end you could easily tweek the heat and make it as mild or as hot as you like. Don't let the long list of ingredients put you off, this is a yummy chili sauce. Please see my rating system: 5 excellent stars for a sauce that DH particularly loved, and he's particular about his meat sauces :) The one and only change I might make in the future is to do the initial browning of the meat etc and then just put everything into the crockpot to simmer all day long for a delicious and easy weekday meal. Thanks!
- 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
Directions See How It's Made
- 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.