Ospidillo Cafe Michigan Hot Dog Chili Sauce No. 14 |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 40 |
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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. Ingredients:
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 |
Directions:
1. Brown and drain the ground chuck and put into a large cooking pot.
2. Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
3. 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).
4. Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
5. Serve over hot dogs.
6. My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.
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