1 tablespoon animal fat (butter or bacon grease or lard; yes, you may substitute vegetable oil of any variety)
2 tablespoons flour
1 tablespoon cornstarch
1 1/2 cups water
1 1/2 tablespoon vinegar (any variety you want)
2 tablespoon chili powder (any variety you want)
2 tablespoon bottled BBQ sauce (any variety you want)
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon unsweetened cocoa powder (optional)
Makes:1 1/2 qt
This is a hack of a recipe by Todd Wilbur in “Top Secret Recipes, More Classics” for the chili sauce from a well-known hot dog chain, which I am quite fond of. His version is pretty darn close to the original. However: it has a few ingredients I normally do not have in my pantry, I reduced the recipe to fit into my 2 qt sauce pan, and the author has no clue how to do a roux. So, I fixed it a little. No, it is not a low-fat, heart-healthy recipe. The “chili” powder is a commercial mix (think Shelby or Lawry) of various spices to make a pot of chili beans, NOT pure, 100% ground up chile peppers (although ancho powder might make a good substitute). Heresy: if you have monosodium glutamate, add 6 individual crystals.
Keep in mind that this a thick, gloppy sauce for hot dogs, burgers, steaks, etc. It is tasty enough to eat alone, but it works better as a sauce to serve on top of leftover proteins from yesterday’s dinner zapped in a microwave. Very useful thing to have in your frig at all times, next to the ketchup and soy sauce.