Chili Dog Sauce 1

1 ½ lbs ground chuck

½ med onion, chopped

1 stalk celery, chopped fine

½ of 4 oz. can tomato paste

¼ cup ketchup

2 TBS mustard

1 tsp ground ancho chili pepper

1 tsp smoked Spanish paprika

1 TBS Worcestershire sauce

1 TBS red wine vinegar

Cumin to taste

Garlic, dry or minced to taste

Salt & pepper to taste

Beer, beef broth, or water as needed

 

 

Brown ground chuck, adding some salt & cracked pepper, until almost all brown, add onions & celery. Cook until veggies are soft. Drain in a colander, dump in then right back into the skillet to keep some of the fat.

Add rest of the ingredients stirring to mix as you go. Add just enough liquid to get the consistency you want. Cover skillet & simmer 2 to 3 hrs adding liquid as needed. I used Penzey’s smoked paprika & chili powder, If you don’t have them just use 2 tsp of your regular chili powder. I did mine in a cast iron skillet so I could move to my smoker while the hot dogs were cooking & served right from the smoker.

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