Prep 30 mins
Cook 2 hrs
A regional hot dog sauce with a little heat. It does not lack for flavor and this recipe makes a nice big batch for family reunions, etc. My personal favorite.
- 2 lbs ground chuck
- 16 ounces tomato sauce
- 2 cups water
- 1⁄4 cup barbecue sauce (K.C. Masterpiece, or hickory smoked)
- 2 tablespoons dried onion flakes
- 1 1⁄2 tablespoons chili powder
- 1 tablespoon dried ancho chile powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon hot pepper sauce
- 3 medium onions, chopped
- 1 chicken bouillon cube (Maggi cube)
- 1⁄4 cup fresh parsley, chopped fine
- 1⁄4 cup prepared yellow mustard
- 1 tablespoon honey
- Brown and drain the ground chuck and put into a large cooking pot.
- Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
- Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
- Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
- Serve over hot dogs.
- My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.
Thanks for a great base for our palates! I had to tweak it for our tastes but finally got what I was looking for. since this was my first time i decreased the recipe by half on the amounts originally. I cooked the onion with the meat, drained it well then let it spin around the food processor a few times to thin out the meat much like the canned chili consistency. I used a 15 oz can of tomato sauce, increased the chili powders, garlic powder, cumin, hot sauce and mustard. I added 1/2t salt and 2 T worcestershire. of course I made the recipe as written but kept adding alittle more of this and that and tasting until I was satisfied. finally got what I wanted without to much variation. the original just didn't pack the flavor I was looking for but it was still good. By the way my 1/2 sized recipes made just over 4 cups of chili. I froze it by cup fulls for later use. next time we will double the recipe. and maybe I will try fresh garlic to pack a bigger flavor. Thanks for sharing this!
Like others, I halved the receipe and still had plenty. I made a couple changes - used our own home-grown tomatoes & a bit of puree instead of tomato sauce and added smoked paprika and used fresh garlic and added a splash of worchester sauce (which I add to most tomato based things). It worked well with the dogs - unfortunately in Scotland we can only get bog-standard thin, prepackaged hotdogs, no proper Chicago style or similar, but it still made a good meal. And the chilli sauce can stand on its own as chilli, I think.
It tasted great, just enough heat in it! thank you!