Coney Island Chili Sauce for Hot Dogs
Delicious on hot dogs. Recipe source: Bon Appetit (January 1981)
- Ready In:
- 1⁄2 lb ground beef
- 1⁄4 cup onion, chopped
- 1 garlic clove, minced
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup water
- 1⁄2 - 3⁄4 teaspoon chili powder (depending on your taste)
- Combine first three ingredients (beef-garlic) in a large skillet over medium high heat, stirring until beef in crumbled and brown.
- Pour off any excess fat.
- Stir in remaining ingredients (tomato sauce - chili powder) and simmer for 10 minutes, stirring occasionally.
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I made this yesterday, and I thought it was great! I made a few changes based on taste, and because I'm planning on using this to make chili mac later in the week. I added a few chopped tomatoes, and some green pepper, kidney beans, and added some more seasonings. After tasting I still thought it needed something, so I added about 1/2 ts of beef base, and that did the trick! I love how quick this came together, and I bet it will be wonderful in chili mac! Thanks for posting!1Reply
This was a good basic recipe for our first try at making chili sauce for dogs. I really liked the simplicity and ease with which it went together. Made as directed, it was good but a little bland for our tastes (probably a kid-safe recipe as is). I added a bit of ground cumin and dried oregano along with one finely chopped mild red chili. This gave the flavour a bit more depth, but it still lacked heat. Finally, 1/4 to 1/2 tsp of sririachi (sp?) hot sauce gave it just the right heat. I'm sure the leftovers will be delish today!Reply
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