Chili Sauce For Hot Dogs 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:

• With your clean hands start by adding 4 cups of water, 2 cans of chicken or beef stock and 1 can of regular tomato paste in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Add dried onion, chili powder, kosher salt, garlic powder, cinnamon, parsley and cayenne pepper, black pepper and mix well.
• Simmer uncovered over low heat for 2 hours or until the mixture becomes thick and viscus. Stir often! Taste for seasoning and spice level; add more to suit your taste.
• Let cool and store in airtight containers in the freezer. This is also great served over spaghetti with extra sharp cheddar and fresh diced onions.

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.

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:

• 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.

Steps:

• In a large heavy skillet cook garlic and onion in oil over moderate heat,.
• stirring, until onion is softened. Add beef and cook, stirring and breaking.
• up any lumps with a fork,until cooked through. Drain off any excess fat. Add.
• remaining ingredients, adding just enough juice to create a spoonably loose.
• but not soupy mixture. Simmer sauce, stirring occasionally; about 30.
• minutes. Makes enough sauce to top 6 hot dogs. Steam the hot dogs and use.
• potato rolls.

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.

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:

• Combine first three ingredients (beef-garlic) in a large skillet over medium high heat, stirring until beef in crumbled and brown.
• Pour off any excess fat.
• Stir in remaining ingredients (tomato sauce - chili powder) and simmer for 10 minutes, stirring occasionally.

Steps:

• In a saucepan, sauté the onions and garlic until soft.
• Add in ground beef, and sauté until browned.
• Add in all remaining ingredients (except bread crumbs) and vinegar.
• Bring to a boil, stirring occasionally, boil for 5 minutes.
• Add in bread crumbs and vinegar; mix to combine.
• Simmer for about 2 hours, stirring occasionally.