Doggie Essentials Hotdog Awesome Sauce Recipes

Steps:

• Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
• Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.

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.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in tomato paste; cook and stir 3 minutes. Stir in next 13 ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, 15-20 minutes, stirring occasionally. Serve sauce over hot dogs in buns. Add optional toppings as desired., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

Steps:

• PREP/PREPARE
• You will want a large skillet with tall sides, or a good pot to make this recipe.
• This entire recipe relies on cooking at a low-and-slow temperature. Anything above a simmer is to high. The reason for this is that it gives the ingredients a bit of time to meld their flavors. As a matter of fact, assuming you can spare the time, if you allow it to cool down, stick it in the fridge, and then reheat it the next day, it tastes even better.
• Gather your ingredients (mise en place).
• Gently toss the meats together, taking care not to compress them.
• Add the three meats to a skillet or pot over medium-low heat, cook for 15 - 20 minutes.
• While the ground meats are slowly cooking, add the dry spices to a bowl and reserve.
• When the ground meats are nice and browned, add the onions and garlic.
• Combine and slowly simmer for 15 - 20 minutes.
• Add the dry spices.
• Combine with the ground meats and cook for 3 - 4 minutes.
• Add the tomato and hot sauces and stir for about 2 - 3 minutes.
• Add the beef stock and coffee, then stir to combine.
• Turn the heat down to the lowest simmer you can manage, and let the sauce cook until reduces it by about half, and thickens, about 30 - 45 minutes.
• While the sauce is simmering taste and add a bit of salt and pepper, to taste. But remember that the sauce is reducing, so the salt you add at the beginning will be more concentrated at the end... be careful with the salt.
• PLATE/PRESENT
• Serve up with your favorite dogs. Enjoy.
• Keep the faith, and keep cooking.

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.