Absolutely Awesome Hotdog Chili Sauce
By
Andy Anderson !
@ThePretentiousChef
6
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.
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.
Ingredients
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PLAN/PURCHASE
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8 ozground chorizo
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10 ozground chuck 80/20
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1 cbeef or chicken stock, not broth (i prefer chicken stock)
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1 mediumyellow onion, finely chopped, about 1.5 cups
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2 clovegarlic, minced
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2 Tbspchili powder, hot or mild, your choice
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1 tspground cumin
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1 pinchground cinnamon (just a small pinch)
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1 Tbspdehydrated onions (optional)
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8 oztomato sauce
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1 cfiltered water
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1 tsphot sauce (i prefer frank’s)
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·salt, kosher variety, to taste (very optional)
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·black pepper, freshly ground, to taste (optional)
How to Make Absolutely Awesome Hotdog Chili Sauce
- PREP/PREPARE
- Gather your ingredients.
- Add the chorizo and chuck to a large heavy-bottomed saucepan over medium heat.
- Cook until the meat is no longer pink, about 5 – 7 minutes.
- Add the chopped onions, and the garlic.
- Cook until the onions soften, about 5 – 7 minutes.
- Remove any grease by straining the meat.
- Return the meat to the saucepan, and then add the beef or chicken stock.
- Reduce heat to medium low, and simmer until the liquid is reduced by about half, about 30 minutes.
- 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.
- 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.
- Chef’s Note: The dehydrated onions are optional; however, they add another dimension of flavor to the chili. Je Ne Sais Quoi
- Mix in the tomato sauce, water, and hot sauce.
- 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.
- 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.
- 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.
- PLATE/PRESENT
- Get out your best doggie and ladle on the sauce… so yummy. Enjoy
- Keep the faith, and keep cooking.
