Awesome Hot Dog Chili Sauce Recipes

Steps:

• Put all ingredients in pan.
• Do not cook hamburger first.
• Cook all at the same time.
• it makes for a smoother sauce.
• Cook down for 10 to 15 minutes until thickened.
• I enjoy mine with yellow mustard and onions.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add beef broth to ground beef; bring to a boil. Reduce heat to medium-low and simmer until liquid is slightly reduced, about 30 minutes.
• Mix tomatoes with puree, chili powder, paprika, onion powder, garlic powder, salt, and cayenne pepper into ground beef mixture. Simmer, stirring occasionally, until mixture is very thick, about 1 1/2 hours.

Steps:

• Add raw beef to cold water and stir until beef separates to a fine texture.
• Add remaining ingredients.
• Stir and simmer uncovered for at least 3 hours.
• At the beginning of the last hour, pan may be covered after desired consistency is reached.
• Remove bay leaves before serving.

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the chorizo and chuck to a large heavy-bottomed saucepan over medium heat.
• 4. Cook until the meat is no longer pink, about 5 - 7 minutes.
• 5. Add the chopped onions, and the garlic.
• 6. Cook until the onions soften, about 5 - 7 minutes.
• 7. Remove any grease by straining the meat.
• 8. Return the meat to the saucepan, and then add the beef or chicken stock.
• 9. Reduce heat to medium low, and simmer until the liquid is reduced by about half, about 30 minutes.
• 10. Mix in the chili powder, ground cumin, dehydrated onions, and the cinnamon, and then allow it to cook, while stirring, for an additional 2 minutes.
• 11. Chef's Tip: The cinnamon really blooms this sauce, but I'm serious when I mean just a pinch... A little goes a long way.
• 12. Chef's Note: The dehydrated onions are optional; however, they add another dimension of flavor to the chili. Je Ne Sais Quoi
• 13. Mix in the tomato sauce, water, and hot sauce.
• 14. Place the heat to low, and allow the sauce to slowly simmer until the liquid is reduced by about half, and the sauce begins to thicken, about 60 - 90 minutes.
• 15. Chef's Note: You want the heat so low that there is barely any movement in the saucepan... Low and slow is the way to go. If you go any higher you'll burn the sauce. So, just gently caress the saucepan with the heat.
• 16. Chef's Tip: Now is the time to add any additional seasoning (salt, pepper, etc.). But be careful with the salt... since this sauce is being reduced, spices like salt will only become more concentrated as time passes. I find that the sauce really doesn't need any salt.
• 17. PLATE/PRESENT
• 18. Get out your best doggie and ladle on the sauce... so yummy. Enjoy
• 19. Keep the faith, and keep cooking.