Hot Dog/Hamburger/French Fry Chili Sauce Chili Sauce

Adapted from Todd Wilbur

1 lb lean ground beef

2-3 C NSA beef broth, water, or combination of both*

3 T NSA chili powder

1-2 T white vinegar

2 tsp dried minced onion

1 tsp  sugar

1 tsp  paprika

½ tsp  garlic powder

2 tsp  ground cumin

2-3 T NSA matzo meal (1 T per cup of liquid)*

Brown meat in large heavy dutch oven. Crumble meat into very small bits. Do not leave any big chunks.


Add broth/water and seasonings; stir well. Simmer at least 30 minutes or more to tenderize and soften meat.

Add matzo meal and stir well. Simmer on low heat for at least 20 minutes until matzo meal has dissolved into sauce. Stir frequently. Add broth/water as needed to make a thick gravy. (Remember, hot dog/hamburger/french fry chili sauce is not supposed to be meaty.)


*Note: The more liquid you use, the closer you’ll get to the kind of chili sauce served at fast food joints. Their chili sauce gravy is never meaty or chunky.


Optional: If desired, after cooking, whizz mixture a bit with a stick blender for a smoother consistency.

For more of a Coney style sauce:

Use the larger amount of vinegar (2 T)

Add 2 T low sodium yellow mustard

Use 1 (8 oz.) can tomato sauce or 1 C NSA ketchup for part of liquid

Add ½ - 1 tsp celery seed