This very nice hot dog chili sauce is based on a recipe I have for New York Chili Dogs; but, I have learned after a few years on the interwebs, that if you don’t have the boots on-the-ground bona fides, you simply do not refer to something as ‘New York’ or ‘Texas’ anything, or folk will get up in your face.
True story: I did a post on Amarillo Beef, wherein I totally explained that the recipe came from Peru and that the name, Amarillo, referred to the yellow peppers the recipe was based on.
Soon after, I got a kindofa snarky person who noted: “I’ve lived in Amarillo (TX) all my life, and I have never seen this dish.”
SO. Let us, then, just call this “Hot Dog Chili Sauce” and, in the name of Thanksgiving Weekend, please do spare me all the ways this chili sauce would not be made like this in New York.
I really don’t care; it is wicked tasty.
•1 tbsp olive or veggie oil
•1 lb ground beef
•1-1/2 cup diced sweet onion
•1 jalapeño, halved and chopped
•1 tsp salt
•1/2 tsp black pepper
•1 tsp Cajun seasoning
•1/4 tsp crushed red pepper
•1/4 tsp oregano
•1/4 tsp cinnamon
•1/4 tsp Vadouvan French Masala Curry*
•1/4 tsp Black & Red spice
•1/2 tsp paprika
•1 (6oz) can tomato paste dissolved
•8 cups water
•2 tbsp sugar
•2 tbsp Worcestershire Sauce
•2 tbsp yellow mustard
•1 tbsp Sherry Peppers Sauce (optional)
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)
•1 bay leaf
*I love this spice blend for the hint of sumpin’ sumpin’ it seems to add to most any dish; but feel free to use plain ole curry powder, or to skip it entirely.
Heat the oil in a large pot over medium high heat, then add the ground beef and cook, breaking the beef up into small pieces, until the beef is beginning to brown.
Add the onion and jalapeño and cook, stirring and still breaking up the beef, until the onion is cooked, the beef fully tender, and most of the fat or cooking liquids have been cooked away. Do not drain.
Whisk the tomato paste into the water until dissolved, then add to the pot along with the remaining seasonings.
Bring to a boil, stirring constantly, then reduce the heat and simmer on low, stirring every now and then, for about three hours, until the liquid has been reduced and your chili sauce is like thick, seasoned beef with a few veggies added in.
You can serve this now over your hot dog of choice, but I like to set it aside to cool, then chill in the fridge overnight to allow the flavors to blend.
Next day… a bit of time in the ‘wave, and you’re good to go for one. Fine. Chili dog (or three). We like ours on a lightly toasted roll with freshly chopped onion and yellow mustard.
Not quite the ‘dirty water dog’ popular in New York; but not too, too bad, either.