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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
1. In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened.
2. Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired.
3. Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.
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