Absolutely Awesome Hotdog Chili Sauce

Andy Anderson !

By
@ThePretentiousWichitaChef

I was craving a chilidog, but not the usual type of dog… So, I went into the test kitchen, and came up with this “Kicked Up” chili sauce.

The chorizo takes the flavors of this chili to South-of-the-Border, while the remaining ingredients and spices pull it back north into middle Texas. Let’s call that my geographical description of this chili. And by adjusting the spices, you can make this as zesty or mild as you desire.

FYI: This sauce is also brilliant on a nice chiliburger… Oh Yeah!

So, you ready… Let’s get into the kitchen.


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Comments:

Serves:

8

Prep:

15 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

PLAN/PURCHASE

8 oz
ground chorizo
10 oz
ground chuck 80/20
1 c
beef or chicken stock, not broth (i prefer chicken stock)
1 medium
yellow onion, finely chopped, about 1.5 cups
2 clove
garlic, minced
2 Tbsp
chili powder, hot or mild, your choice
1 tsp
ground cumin
1 pinch
ground cinnamon (just a small pinch)
1 Tbsp
dehydrated onions (optional)
8 oz
tomato sauce
1 c
filtered water
1 tsp
hot sauce (i prefer frank’s)
salt, kosher variety, to taste (very optional)
black pepper, freshly ground, to taste (optional)

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Add the chorizo and chuck to a large heavy-bottomed saucepan over medium heat.
4
Cook until the meat is no longer pink, about 5 – 7 minutes.
5
Add the chopped onions, and the garlic.
6
Cook until the onions soften, about 5 – 7 minutes.
7
Remove any grease by straining the meat.
8
Return the meat to the saucepan, and then add the beef or chicken stock.
9
Reduce heat to medium low, and simmer until the liquid is reduced by about half, about 30 minutes.
10
Mix in the chili powder, ground cumin, dehydrated onions, and the cinnamon, and then allow it to cook, while stirring, for an additional 2 minutes.
11
Chef’s Tip: The cinnamon really blooms this sauce, but I’m serious when I mean just a pinch… A little goes a long way.
12
Chef’s Note: The dehydrated onions are optional; however, they add another dimension of flavor to the chili. Je Ne Sais Quoi
13
Mix in the tomato sauce, water, and hot sauce.
14
Place the heat to low, and allow the sauce to slowly simmer until the liquid is reduced by about half, and the sauce begins to thicken, about 60 – 90 minutes.
15
Chef’s Note: You want the heat so low that there is barely any movement in the saucepan… Low and slow is the way to go. If you go any higher you’ll burn the sauce. So, just gently caress the saucepan with the heat.
16
Chef’s Tip: Now is the time to add any additional seasoning (salt, pepper, etc.). But be careful with the salt… since this sauce is being reduced, spices like salt will only become more concentrated as time passes. I find that the sauce really doesn’t need any salt.
17
PLATE/PRESENT
18
Get out your best doggie and ladle on the sauce… so yummy. Enjoy
19
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American