Pesky Petes Practically Perfect Hot Dog Sauce Recipe 465

Steps:

• Brown ground beef, onions and garlic in oil until beef is done.
• Add remaining ingredients, simmer uncovered till thick. (2 - 4 hours).

Steps:

• Put all ingredients, as listed, into blender. Blend high speed, 1/2 a-minute or till smooth. Pour into 2 1/2-qt saucepan & cook, stirring constantly, medium heat, till thickened & smooth, & comes to the 1st bubble of a boil! Remove from heat at once. Cool & funnel into bottle with tight-fitting cap. Keep refrigerated to use in 6 weeks. Freeze to thaw & use in 1 year. Makes about 5 cups sauce. Add a pinch of Cajun-- Cajun Seasoning: Combine 1/2 teaspoon garlic salt, 1/2 teaspoon ground white pepper, 1/2 teaspoon ground red pepper, 1/2 teaspoon ground black pepper, and 1/4 teaspoon dry mustard. ALABAMA CHILI - Michigan Style: 1 1/2 lbs ground round 2 TB oil 1 envelope onion soup mix 6-oz can tomato paste 2 tomato paste cans water 2 cups Pete's Sauce (above) 2 cans(10-oz each) Chili Beef Soup 14-oz can stewed tomatoes 1-lb can undrained kidney beans In roomy skillet, brown ground round in the oil, crumbling with fork till pink color disappears. Remove from^heat. Turn into 4-qt kettle or saucepan and add all other ingredients. Stir frequently & cook on med-low heat, so it won t scorch. Serve piping hot. (Don't ever let it boil or it will burn!) Keep leftovers tightly covered & refrigerated to rewarm in a week. Freeze in small portions to thaw & rewarm in 90 days.

Steps:

• Crumble ground beef into a Dutch oven over medium heat. Stir in water, and mash ground beef thoroughly with a potato masher. Stir in tomato sauce, ketchup, salt, pepper, sugar, and chili powder; bring to a boil. Reduce heat to low; simmer, 60 to 90 minutes, until the sauce reaches a medium consistency that is not too soupy.

Steps:

• In a large saucepan, bring water to a boil. Carefully crumble beef into water. Add onion. Boil until meat is no longer pink; drain. Add the tomato sauce, brown sugar, chili powder, salt and pepper. Simmer, uncovered, for 15 minutes or until heated through. Serve over hot dogs in buns.

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:

• Heat oil in skillet over medium high heat until shimmering. Add the beef and onion and cook until beef is no longer pink, about 5 minutes. Stir in tomato paste, chili powder, brown sugar and allspice, and cook until paste begins to darken about 2 minutes. Add chili sauce and water and bring to a boil. Reduce heat to medium-low and simmer until mixture is thickened. About 7 minutes. Transfer half of mixture to food processor and process until coarsely ground; return to skillet. Stir in hot sauce, Worcestershire and mustard. Serve.

Steps:

• Mix all together in med sauce pan. Simmer until beef is no longer pink. I like to add more water 1/2 Cup and simmer a long time.