Chili Sauce Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon ground black pepper
- 3 cups water
- 1 large onion chopped
- 1/2 teaspoon mustard powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 red bell pepper chopped
- 3 tablespoons worcestershire sauce
- 1 tablespoon of olive oil
- 4 ounces tomato paste
- 1/2 teaspoon ginger powder
- 1 pound lean ground sirloin or lamb or mixed
- 2 tablespoons american chili powder
- 1 teaspoon morton&rsquo s coarse kosher salt (read more about the science of salt here)
- 2 teaspoons inexpensive balsamic vinegar
- 1/2 teaspoon tabasco chipotle sauce
- controversial. now this mix-in has been known to s so i offer it without opinion, but many hot dog chili sauces have beans in them. if that's the way you like it, then just add a 15 ounce can of drained and rinsed pinto beans.
- to make kick butt sloppy joes. stir in 1/4 cup kan
- Carbohydrate 7.47716303649307 g
- Cholesterol 0 mg
- Fat 0.466767629086184 g
- Fiber 1.47048394995656 g
- Protein 1.160204073938 g
- Saturated Fat 0.0694022615200581 g
- Serving Size 1 1 -10 hot dog (202g)
- Sodium 82.0377351987236 mg
- Sugar 6.00667908653651 g
- Trans Fat 0.0794007215082912 g
- Calories 35 calories
Method1) In a small bowl assemble the dry ingredients: American chili powder, cumin, oregano, cinnamon, mustard, ginger, salt, and pepper. In another bowl mix the wet ingredients: Water, Worcestershire, tomato paste, vinegar, and hot sauce.2) Crumble the meat into a medium hot pan that is not non-stick. Stir it around and break it up with a wooden spoon until it is tan all over, about 15 minutes. Keep it simmering until all the water evaporates and the meat begins to fry. You'll hear it sizzle and it will start turning dark brown. Push the meat to one side of the pan. Add the onions and peppers to the bare metal side of the pan and fry them for about 5 minutes until the onions are limp. Add the garlic and fry it for 1 minute. Mix everything together.3) Push everything to one side and add the olive oil on top of the bare metal and then pour the spices on the oil to allow their oil-soluble flavors to bloom in the oil for about 1 minute. Mix the spices in with everything else.4) Add the wet ingredients and mix. Let everything simmer on medium low with the lid off for up to an hour. When it dries out, add more water. Cook it down to the whatever thickness you like. I like mine on the crumbly side, not the drippy side as they do in Detroit and Cincy.
