When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Hot Dog Sauce is not Chili
This is Fairmont style Hot Dog Sauce. A close relative of Chili but better. As a matter of fact, this could be a great chili but it’s not – get over it.
In West Virginia the regional favorite hot dog comes with mustard, finely diced onion, hot dog chili and cole slaw. Some people like “Stewart’s” style sauce which (to my taste) is nothing more than red, spicy, flour glue. REAL hot dog sauce is meaty not pasty. It is normally a thick, dryer sauce than chili and won’t drip into your lap. There are NEVER beans in hot dog sauce!
1 cup finely chopped onion
5 pounds ground beef
1/4 pound ground pork
1 tablespoon black pepper
1 tablespoon salt
3 tablespoon chili powder
4 tablespoon crushed red chili pepper (medium hot)
1 32 oz. can tomato sauce
1 14 or 15 oz. bottle – ketchup
1 small can tomato paste
1 tablespoon olive oil
1/4 teaspoon cumin
1 dash Tabasco sauce
In a large pot, saute the onion in the olive oil until tender but not browned. Crumble the raw hamburger and ground pork and add to the pot. Cover with water and cook for 1 hour, uncovered, adding more water if necessary. Add the remaining Ingredients and cook, covered, over low heat, just simmering, for two more hours.
If you wish a thinner sauce, add more water half way through the final two hours. For thick sauce, cook down, uncovered for a while longer.
This recipe makes quite a lot of hot dog sauce, so freeze it in small lots and then microwave to thaw.
Thanks to Bob Heffner and The Pepperoni Roll Homepage