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.