The Palm Beach Story: Texas Weiners

Serves 4

4 hot dogs (either Hebrew National or Sabrett brand)

4 hot dog rolls (don't get all fancy here, just your basic bun)

canola oil, for frying

1/2 cup chopped onions, for garnish

yellow or brown mustard

For the Chili Sauce:

1 pound ground beef (80/20 or 85/15)

2/3 cup onion, finely chopped

2 cloves garlic, minced

1 6-oz. can tomato paste

1 1/2 cups water

2 tablespoons ketchup

1/2 tablespoon chili powder

1 1/2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon cayenne

1/4 teaspoon celery seed

1/4 teaspoon cinnamon

1/8 teaspoon ground nutmeg

Brown ground beef with onions and garlic. If you have a lot of grease, drain most of it, but if you use 80/20 or 85/15 it should be so much. Smash ground beef as much as possible - you don't want any chunks - as it browns.

Add tomato paste, ketchup, and water. Stir. Add spices and stir. Keep at low simmer for 30 minutes to 1 hour, occasionally stirring. Adjust seasonings to taste.

(I've read that some suggest letting sauce cool and then blend to make it extra fine, but that's optional.)

When sauce is done, fry the hot dogs in oil and let drain on paper.

To assemble: Put hot dog in the bun, slather some chili sauce on it, squirt some mustard, and top with chopped onions. Eat at your own risk....

Found at: http://chef-du-cinema.blogspot.com/2011/04/tv-bites-palm-beach-story.html

All original content © Copyright 2010-11 by Ron Deutsch. Permission required for any republishing.