Around these parts, a hotdog often means three things: mustard, slaw, and chili! This is a chili sauce made with fresh ground beef, lots of spices, and is full of flavor! This chili sauce freezes beautifully – so don’t be afraid to make extra for your summer cookouts! Want something meatless? Try this with the Beyond Beef plant-based ground – made by Beyond Meat instead of beef.
Ingredients:
- 1 c. beef stock or mushroom stock
- 1/4 c. tomato paste (or you can use ketchup)
- 3/4 c. tomato sauce
- 1 tbsp. sweetener of your choice
- 1 lb. lean ground beef or ground beef alternative
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- 1 tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. oregano
Instructions:
- In a medium sized pot over medium heat combine stock, tomato paste, tomato sauce, and sweetener. Stir until combined and tomato paste is incorporated.
- Crumble uncooked ground beef (or alternative) into the liquid in the pot. Stir well and break up any larger clumps with your spoon.
- Add salt, pepper, chili powder, garlic powder, onion powder, and oregano to the pot. Stir again.
- Allow chili to cook, stirring every few minutes, to break up any clumps while it cooks to create a smooth consistency as the beef cooks (if left to sit too long, the meat will cook into clumps, which is not what you want in a chili sauce. Regular stirring while it cooks will give you the best results.)
- Once a smooth consistency is achieved and the meat or alternative seems to be cooked through, reduce heat to low and allow chili to simmer for 30 minutes to reduce and thicken.
- Check for seasoning and adjust as needed, adding more salt, seasonings, or sweetener depending upon your preferences.
- Should make enough chili sauce for 16 hotsdogs.