HOT DOG CHILI
1 pound hamburger meat
4 medium onions, diced/chopped
4 tablespoons yellow mustard
3 teaspoons granulated sugar
2 teaspoons apple cider vinegar
2 teaspoons chili powder
1 cup catsup
Salt
Break up the hamburger meat and put into a 4-quart pan. Add enough hot water to make a thick mix. Stir until smooth. Add remaining ingredients. Cook slowly for 1 hour. Can be thinned as needed with water or beer.
CONEY SAUCE
1 pound ground beef
2 tablespoons prepared mustard
2 tablespoons granulated sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 small onion, chopped
2 tablespoons vinegar
1 tablespoon water
1/4 teaspoon celery seed
Catsup, as needed
In a salted skillet, brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine. Drain off fat. Add remaining ingredients, except catsup. Mix well, then add enough catsup to keep mixture loose. Simmer, partially covered, 1 hour, adding catsup as needed.
Makes enough sauce for 6 to 8 medium hot dogs.
Chili Dog Chili Recipe
3 to 4 T. vegetable oil
2 lbs. ground beef (or use half ground pork)
2 medium garlic cloves, finely minced
1/4 c. tomato paste
1 onion, finely chopped
2 c. beef broth
5 T. chili powder
6 T. corn meal or masa harina
2 t. sugar
2 t. salt
1 t. ground cumin
1 bay leaves
Heat oil and saute garlic and onion until light golden, about 7 to 9 minutes. Add chili powder, sugar and cumin. Continue cooking, stirring constantly, for 2 minutes. Add ground beef and cook, stirring, until evenly browned. Stir in remaining ingredients; reduce heat to low and simmer until very thick, 15 to 20 minutes. Discard bay leaf. Makes about 20 servings of hot dog chili on chili dogs.
HILLBILLY HOT DOG SAUCE
1 lb. hamburger
1 1/2 c. water
1 can tomato paste
1 onion, cut fine
3/4 t. chile powder
1 t. salt
Cook hamburger, drain.
Mix hamburger with all ingredients and simmer for 45 minutes.
Hamburger should be very fine. Place over weiner in bun.
Add raw onions and mustard on top of the sauce.
TEXAS HOT DOG SAUCE
1 T. vegetable oil
4 oz. ground beef
4 oz. ground pork
4 beef frankfurters, diced
1/4 c. diced sweet onion
1/2 clove garlic, peeled and minced
1/2 t. browning sauce
1/4 t. ground black pepper
3/4 t. salt
1/4 can (10.75 oz.) tomato soup
2 1/2 c. water
3/4 t. paprika
1/2 t. chili powder
3/4 t. ground cinnamon
1/2 c. fine dry bread crumbs
Heat vegetable oil in a large, deep skillet over medium high heat. Place ground beef, ground pork, skinless pork link sausage and sweet onion in the skillet. Cook until meat is evenly brown and onion is soft. Drain and lower heat. Mix in garlic, browning sauce, ground black pepper, salt, tomato soup, water, paprika, chili powder, cinnamon and dry bread crumbs. Slowly simmer until thick, about 25 minutes.
NEW YORK WEINER SAUCE
3 lbs. ground beef
2 t. chili powder
2 t. dry mustard
1/2 t. ground allspice
1/2 t. ground nutmeg
1/2 t. onion salt
1/2 t. garlic salt
1/2 t. celery salt
1/4 t. minced fresh ginger root
1 t. ground cumin
1/2 t. Worcestershire sauce
1 t. soy sauce
10 oz. ketchup
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.
GREEK SAUCE FOR HOT DOGS
1 lb. ground beef
2 chopped onions
½ t. oregano
½ t. chili powder
½ t. sweet basil
½ t. cayenne pepper
½ t. garlic salt
½ t. cumin
1 small can tomato sauce
1 c. water
Place all ingredients in crock pot. Cook ½ day on LOW and half day on HIGH. Good on hotdogs, hamburgers or fries.
Coney Island Chili and Hot Dog Sauce
2 1/2 lb. chuck steak -- tenderized and diced finely
2 (10.5 oz) cans beef broth
3 (10.5 oz) cans water
4 T. vegetable oil
2 (14 oz.) cans whole tomatoes -- with juice (process in food processor; strain seeds and pulp; measure out two cups for Chili--save remainder)
1 T. paprika
5 t. chili powder
1 t. garlic powder
1 t. onion powder
3/4 t. seasoned salt
1/4 t. garlic salt
1/4 t. cayenne pepper
1/2 t. Accent
The Thickening Sauce:
5 T. saltine cracker crumbs -- finely ground
4 T. masa flour
1 1/4 c. water
Prepare thickening sauce: Mix ground crackers & masa with enough water to make thick/smooth sauce. Set aside.
In a 4 quart sauce pan brown diced chuck steak in vegetable oil, stir steak frequently until lightly brown. Add beef broth and water. Simmer beef mixture for 1 hour on medium low heat. After beef has been simmering for 1 hour, add 2 cups of tomatoes that have been processed in a blender with their juice. Strain after processing to remove seeds and pulp. Add all spices to meat and tomatoes and stir well. Simmer for forty five to fifty minutes on low heat, stirring from time to time. Slowly pour enough of the thickening sauce into meat and tomato mixture, to bring it to a thick state, stir constantly. Depending how much the liquid has been reduced, you may need less of the thickener . Simmer on low heat and stir until chili reaches the desired consistently and ready to be
served. Great over hot dogs or served alone with your favorite accompaniments.
Serving Ideas : Serve with chopped onion, shredded cheddar cheese or Hot Dogs
QUICK HOT DOG CHILI
1/2 lb. ground beef (I use sirloin, which may account for less fat)
1/2 c. finely chopped onion
1 8-ounce can tomato sauce
1 1/2 t. chili powder
1/2 t. Worcestershire sauce
Combine all ingredients in saucepan or skillet - do not brown and drain beef first. Cook, breaking up meat with fork. When meat is uniform size, cover and simmer 10 minutes, stirring occasionally. Taste and add salt, if necessary. Fills 8 hot dogs.
WIENER HOT DOG SAUCE
1 lb. ground beef
12 c. chopped onion
1 clove garlic, crushed
1 15-ounce can tomato sauce
12 c. water
12 t. chili powder
14 t. salt
14 t. black pepper
Brown ground beef - stir and break it up until it crumbles.
Drain. Add all other ingredients and bring to a boil.
Reduce heat and simmer for 30 minutes, stir occasionally.
NOTE: You want the meat really fine. You may want to put the meat in a food processor or blender after browning, before continuing the sauce!
HOT DOG CHILI
MAKES 5 CUPS
2 lb. lean ground beef
1 small onion, finely chopped
1 t. vegetable oil
1 teaspoon salt
4 teaspoons chili powder
2 ¼ c. water
1 c. ketchup
4 t. Worcestershire sauce
1 t. white vinegar
½ t. dry mustard
¼ to ½ t. pepper
Cook and drain meat; season. Spoon over grilled or boiled dogs.
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