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.
- 1In a small bowl, place: vinegar, chili powder, BBQ sauce, salt, pepper, cocoa.
- 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.
- 3Reduce heat to low, cover, cook 10-20 minutes.
- 4Remove lid, increase heat to medium, add flour. Stir continuously for 5 minutes, scraping bottom of pan.
- 5Add cornstarch to water, stir to dissolve. Immediately add to pan, stir continuously, scraping bottom of pan.
- 6When chili boils, add bowl of ingredients, stir.
- 7Reduce heat to low, cover, cook 30 minutes. Stir often, scraping bottom of pot.
Member recipes are not tested by the CHOW food team.