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Chili Sauce for hot dogs and such
Saved for later (16)

Total Time: 1 hr

Active Time:

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.


  1. 1In a small bowl, place: vinegar, chili powder, BBQ sauce, salt, pepper, cocoa.
  2. 2In a 2 qt. saucepan, add the fat and beef. Over medium heat, stir and chop meat with a silicone spatula until all pink color is gone.
  3. 3Reduce heat to low, cover, cook 10-20 minutes.
  4. 4Remove lid, increase heat to medium, add flour. Stir continuously for 5 minutes, scraping bottom of pan.
  5. 5Add cornstarch to water, stir to dissolve. Immediately add to pan, stir continuously, scraping bottom of pan.
  6. 6When chili boils, add bowl of ingredients, stir.
  7. 7Reduce heat to low, cover, cook 30 minutes. Stir often, scraping bottom of pot.

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