Spicy chili sauce for hot dogs From: Gene
2 lbs ground beef
1 Large onion finely chopped
2 cloves garlic finely chopped
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp sweet paprika
2 tbsp tomato paste
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
4 tsp brown sugar
1 tbsp anchovy paste
1 ¾ cups water
2 tbsp white vinegar
1 bay leaf
In a large skillet sweat the onions and garlic over medium-high heat for about 3 minutes.
Add the ground beef stirring to breaking up the meat and cook until the meat is browned and the onions are softened about 10 minutes. Drain excess water and fat.
Reduce heat to medium and stir in the chili powder, paprika, cumin, hot sauce and cook stirring occasionally for 3 minutes. Stir in water, tomato paste, mustard, Worcestershire sauce, anchovy paste, bay leaf, vinegar and brown sugar. Bring to a boil then reduce the heat to medium low and cook until thickened about 20 Minutes.
Serve over hot dogs with mustard, hot sauce and raw onion.
Freeze 1/4 cup in small zip lock bags for later use.
Ingredients
2 lbs ground beef
1 Large onion finely chopped
2 cloves garlic finely chopped
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp sweet paprika
2 tbsp tomato paste
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
4 tsp brown sugar
1 tbsp anchovy paste
1 ¾ cups water
2 tbsp white vinegar
1 bay leaf