I was watching an old Two Fat Ladies episode on Cooking Channel where Clarissa Dickson Wright was making this sauce for Huevos Rancheros, and I thought I could tweak it a little and offer it as a topping option for the grilled hot dogs we’re planning on serving our game night guests this coming Saturday (another option will be fresh kimchi, but that’s a recipe for another day).
I’ve made it a bit ahead of time because it’s convenient, and because I think the flavors will improve on sitting a bit (Ms. Wright did note that this recipe stores and freezes well). If you do freeze this for later use, you may need to add some additional liquid after thawing.
•1 lb. ground beef
•4 cups water
•2 cans chopped tomatoes
•2 cans chopped green chiles
•1 onion, finely chopped
•3 garlic cloves, crushed
•Cajun Power Spicy Garlic Pepper Sauce – or Tabasco
•Salt and pepper
•1 good pinch of chili powder (I have a home made recipe at the bottom of this post)
•1 tbsp cornstarch dissolved in 1/4 cup water
Brown beef with the onion and garlic and drain. Add the tomatoes, chiles and spices, bring to a boil and simmer for 10 to 15 minutes. Add the cornstarch mixture to the pot, stir well and cook for another 10 minutes. Serve hot.
•1 tsp paprika
•2 tsp ground cumin
•1 tsp cayenne pepper
•1 tsp oregano
•2 tsp garlic powder
Combine all ingredients and store in an airtight container.