When you are topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform — no meat chunks allowed — and it is traditional among the nations's hot dog chefs that the beef be nearly pulverized. If you cannot grind your own, see if you can have a butcher make an extra-fine grind for this recipe.
Recipe information
Yield
Makes enough sauce to top 6 hot dogs
Ingredients
Preparation
Step 1
In a large heavy skillet cook garlic and onion in oil over moderate heat, stirring, until onion is softened.
Step 2
Add beef and cook, stirring and breaking up any lumps with a fork, until cooked through. Drain off any excess fat if desired.
Step 3
Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.
