Detroit Coney Hot Dog Sauce

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READY IN: 1hr 30mins
YIELD: 1 Batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the chili powder, paprika, cumin, oregano, salt, and pepper in a small bowl.
  • In a large skillet over medium-high heat, cook the ground beef and beef heart for 5 minutes or until brown. Crumble it as it cooks so it is brown all over.
  • Pour the meat into a strainer and drain the fat into a small sauce pan. Discard all but 3 tablespoons of fat.
  • Whisk the fat and flour together over medium heat. This makes a roux. Cook it, stirring frequently, until it turns amber, about 15 minutes. Then whisk in the chicken stock, tomato paste, and vinegar. Simmer on low while you --
  • Add the onion, garlic, and red bell pepper to the ground meat in the skillet and cook for another 5 minutes.
  • Push everything aside and add the spices and cook in contact with the bottom of the pan for 2 minutes, stirring so the spices don't stick to the bottom. This "blooms" the flavor. Then mix them in with the meat.
  • Add the roux mix ingredients and stir it inches Simmer for at least 15 minutes, an hour is better.
  • Pour 1/3 of the mix into your blender and puree it until it is pasty, and mix it back inches If you prefer you can use a stick blender to get the mix thick.
  • Taste and add more of whatever you want.
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