HOT DOG CHILI SAUCE RECIPE RECIPES

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CHILI DOG SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chili Dog Sauce Recipe: How to Make It - Taste of Home image

This big batch of sauce disappears quickly. Why not put some sauce into pretty jars and take it to your next cookout? You're sure to be the hit of the barbecue.— Karen Ann Bland, Gove, Kansas

Provided by Taste of Home

Categories     Lunch

Total Time 02 hours 55 minutes

Prep Time 10 minutes

Cook Time 02 hours 45 minutes

Yield 6 cups.

Number Of Ingredients 9

2-1/2 pounds ground beef
3 medium onions, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1 bottle (28 ounces) ketchup
1/4 cup chili powder
Hot dogs, heated
Hot dog buns, split
Shredded cheddar cheese

Steps:

  • In a large saucepan, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in ketchup and chili powder. Simmer, uncovered, for 2-1/2 hours or until thick and bubbly, stirring occasionally. , Serve over hot dogs in buns; sprinkle with cheese.

Nutrition Facts : Calories 121 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 437mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT ...



Copycat Lafayette Coney Island Hot Dog Chili Sauce Detroit ... image

If you want a true and authentic Detroit Coney experience, then make this. The authentic D-chili has beef heart in it... it really does make all the difference in the world, ask your local mom & pop butcher to grind it for you.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 1/2 gallon, 20 serving(s)

Number Of Ingredients 16

1 cup beef suet (crisco will do, but not the same, suet is fat around the kidneys) or 1 cup lard (crisco will do, but not the same, suet is fat around the kidneys)
5 lbs hamburger, 70/30 (not lean)
1 lb hot dog, diced (really should be ground cow heart, but dogs will be ok)
24 saltine crackers or 24 soda crackers, crushed into a powder
1/2 cup ketchup
4 cups chicken stock
3 tablespoons chili powder
4 tablespoons paprika
1/3 cup yellow mustard, plochmans
2 tablespoons turmeric
2 tablespoons cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
1/8 teaspoon ground cloves

Steps:

  • In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy).
  • In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown.
  • Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better) stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency.
  • Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
  • When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
  • Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?

Nutrition Facts : Calories 445.1, FatContent 32, SaturatedFatContent 13.9, CholesterolContent 97.3, SodiumContent 929.4, CarbohydrateContent 9.9, FiberContent 1.6, SugarContent 3.3, ProteinContent 28.7

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