Hot Dog Chili Sauce
  • 1/2 cup onion -- chopped
  • 2 cloves garlic -- minced
  • 2 pounds ground beef
  • 1/2 pound ground pork
  • 1 teaspoon black pepper
  • 1 tablespoon salt
  • 1/3 cup chili powder
  • 3 teaspoons cumin
  • 16 ounces tomato sauce
  • 4 ounces ketchup
  • 2 tablespoons yellow mustard
  • 2 tablespoons olive oil
  • 1 teaspoon Tabasco sauce
  • 1 tablespoon vinegar
  • 1 teaspoon garlic powder
  1. Put ground meats and onion in a large pot, crumble, and lightly brown. Cover with water and cook uncovered for about one hour. Grind with a submersable food grinder (baton blender), or a food processor. Add the remaining Ingredients and simmer for two hours. Make as thick or thin as you like by adding water. Freeze in small containers or use two muffin pans (24 units) and place frozen units in ziplock bags. One muffin tin will cover 4-6 chili dogs when defrosted. The secret of this chile is the thin consistency of the sauce, not too coarse.
I worked on this recipe a long time before I discovered that, along with having the right ingredients, the fine grind with the submersible grinder really makes it good!