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CHILI SAUCE




Source of Recipe


Gourmet October 1995


Recipe Introduction


When you are topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform — no meat chunks allowed — and it is traditional among the nations's hot dog chefs that the beef be nearly
pulverized. If you cannot grind your own, see if you can have a butcher make an extra-fine grind for this recipe.


Recipe Link: http://www.epicurious.com/

List of Ingredients




2 garlic cloves, minced
1/2 cup finely chopped onion
2 tablespoons vegetable oil
1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon yellow mustard
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco, or to taste
1/4 cup ketchup
1/2 to 1 cup tomato juice


Recipe



In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened.

Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired.

Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes

Makes enough sauce to top 6 hot dogs.