Famous Hot Dog Sauce Food

BEST EVER CHILI SAUCE

Steps:

• Place the ground beef and onion in a large skillet. Season with salt and pepper to taste.
• As the meat browns, crumble the beef into small pieces until the beef is no longer pink and onion is soft and translucent. If necessary, drain any excess oil.
• Next, add the Worcestershire sauce, garlic, chili powder, cumin, tomato sauce and water.
• Bring mixture to a boil, reduce heat to low.
• Simmer until chili sauce reaches desired consistency.

FAMOUS BUTLER HOT DOG SHOPPE CHILI SAUCE

Steps:

• Brown and chop the ground meat in a 4 quart.
• pan.
• Drain off excess grease.
• Add each of the spices, one at a time, and stir after each one.
• After all the spices are in the mixture, it should be a pastey consistency.
• Add the ketchup; stir in the water.
• Bring to a boil, stirring constantly.
• Keep the heat low and simmer for 2 hours.
• Add the flour and water mixture.
• This mixture will blend easily if you mix in your blender before adding to the rest of the sauce.
• The excess sauce may be frozen.
• This sauce is supposed to be from the famous hot dog shop in my area.

PETE'S FAMOUS HOTDOGS SAUCE

Steps:

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

CHILI HOT DOG

Steps:

• In a skillet over medium heat, grill the hot dogs and toast the buns until golden. Dress the hot dogs with the Chili, Slaw, ketchup, mustard and chopped onions.
• In a large stockpot set over medium heat, add the beef, tomato juice, dehydrated onions, chili powder and mustard. Simmer for 3 hours.
• Place the cabbage in food processor and pulse to coarsely chop. Mix in the dressing and chill until ready for use.

CHILI DOGS

Steps:

• Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.
• While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small
• amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
• Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.

GREEK HOT DOG SAUCE

Steps:

• Put all the ingredients in a saucepan and add all spices. Before heating, stir into a paste.
• Bring to a boil, then reduce heat and simmer for one hour or until liquid is reduced to your liking.
• If you use very lean meat to avoid cholesterol, add a tablespoon or two vegetable oil (I don't suggest olive oil). It's the oil that brings the flavor to the tongue!

OLD-FASHIONED CONEY HOT DOG SAUCE

Steps:

• Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

HOT DOG ONION SAUCE

Steps:

• In a medium skillet, heat oil over medium heat.
• Add onion slices.
• Saute about 7-10 minutes until golden& limp.
• Mix in the ketchup.
• Add the cinnamon, chili powder, garlic powder,hot pepper sauce& salt.
• Pour in water.
• Stir.
• Bring to a boil.
• Reduce heat and simmer uncovered about 10 minutes.

HOT DOG SAUCE

Steps:

• Brown ground chuck, onions and garlic together& drain fat.
• Add remaining ingredients.
• Simmer together 1 hour or until desired consistency (should be like a thick chili).
• Serve over hot dogs on buns, smother with finely-diced onions, if desired, and enjoy.

HOT DOG SAUCE

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.

HOT DOG SAUCE

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.

HEAVENLY HOT DOG SAUCE

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.