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Chili Sauce
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Submitted by:
Adam |
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When you are topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform — no meat chunks allowed — and it is traditional among the nations's hot dog chefs that the beef be nearly pulverized. If you cannot grind your own, see if you can have a butcher make an extra-fine grind for this recipe. |
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INGREDIENTS:
- 2 whole , garlic cloves minced
- 1/2 cup(s) , onion finely chopped
- 2 tablespoon(s) , vegetable oil
- 1 pound(s) , lean ground beef
- 1 teaspoon(s) , salt
- 1/2 teaspoon(s) , freshly ground black pepper
- 1 tablespoon(s) , yellow mustard
- 1 tablespoon(s) , vinegar
- 1 teaspoon(s) , worcestershire sauce
- 1/2 teaspoon(s) , tabasco
- 1/4 cup(s) , ketchup
- 1 cup(s) , tomato juice
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| Instructions: |
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 if desired.
Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.
Makes enough sauce to top 6 hot dogs. |
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