Best Aw Chili Dog Copycat Recipe Foodcom Recipes

A&W CHILI DOGS

Steps:

• Making the Chili Dog Sauce:.
• 1. In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.
• 2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
• 3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be.
• microwaving what you need later.
• Cooking your A&W Chili Dog:.
• 1. Bring a 2 quart saucepan of water to a rolling boil.
• 2. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.
• 3. After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds -- just enough to warm.
• 4. Remove the cooked franks with tongs, and place on the microwaved hot dog roll.
• 5. Add about 3 Tablespoons of your prepared A&W chili dog sauce, and the chopped onion. Grated cheddar cheese is optional.

A&W CHILI DOGS RECIPE

Steps:

• In a 2-quart saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.
• Add the remaining ingredients. Simmer, uncovered, 30 - 45 minutes until it thickens. Stir occasionally.
• Allow to cool, cover, and refrigerate until "Dog−Time". You'll be microwaving what you need later.
• Bring a 2-quart saucepan of water to a rolling boil.
• Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.
• After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds....just enough to warm.

A & W CHILI DOGS

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very.
• small pieces. Salt and pepper lightlywhile cooking. Do not drain.
• the fat. Add the remaining ingredients. Simmer, uncovered, 30−45.
• minutes until it thickens. Stir occasionally.
• Allow to cool, cover,.
• and refrigerate until ready to use.
• Bring a 2 quart saucepan of water to a rolling boil. Remove the.
• saucepan from the heat, and add the desired number of frankfurters.
• to the water.
• Cover and let sit about 10 minutes. After the franks.
• are done, microwave the desired amount of chili dog sauce until.
• steaming.
• Then microwave each roll 10 seconds, just enough to warm.
• Remove the cooked franks with tongs, and place on the microwaved.
• hot dog roll.
• Add about 3 Tablespoons of your prepared sauce and.
• the chopped onion. Grated cheddar cheese is optional.

A&W CONEY ISLAND HOT DOG SAUCE

Steps:

• Brown hamburger and onions in very large skillet; drain.
• Add the remaining ingredients and simmer, or cook on low in a crockpot, for 3½ hours.
• Stir frequently, as it will tend to stick.
• This freezes well.
• Serve with dry minced onions rehydrated in boiling water (in addition to the sauce).

COPYCAT A&W CONEY ISLAND SAUCE

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces.
• Salt and pepper lightly while cooking. Do not drain the fat.
• Add the remaining ingredients.
• Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
• Allow to cool, cover,and refrigerate until ready to use.

DETROIT CHILI DOGS

Steps:

• Some of the prep can be done the day before, to reduce the prep time on the day of cooking.
• 1. Render 1 ½ cup of beef suet.
• 2. Prepare and finely grind beef heart in food processor.
• 3. Finely regrind ground round in food processor.
• Cool and refrigerate rendered suet and reground beef (heart and round).
• On preparation day:.
• Please note, there is a LOT of simmering and stirring going on during the cooking phase. It only enhances the taste of the sauce! BE PATIENT!
• In very large stock pot, melt 1 ½ cups of rendered suet. Add finely ground beef heart and ground round. Brown beef until done.
• We found it beneficial to brown the beef in two parts. Remove the browned beef into separate bowl, and RE-MINCE browned beef, still warm, with retained fat and liquids, in a food processor. RE-MINCE in equal parts, until a rough paste is formed. Return minced beef to pot, with remaining fats and liquids. Consistency should be of a "rough paste". Rice sized bits and smaller, with retained liquids and fats is perfect. Reserve remaining melted fats for use in making the roux.
• Add beef stock/broth. Simmer 20 minutes, stirring often. Add minced/pureed onion and minced garlic. Simmer another 20 minutes, stirring often.
• Add tomato paste and prepared mustard. Simmer 10 minutes, stirring often. Purists will contend that there should be NO tomato component to the sauce. I strongly disagree, and could not imagine what the sauce would taste like without it. It is a subtle component, and one that I feel is necessary. Use your own judgment here.
• Now it's time to add the spices.
• NOTE: We did NOT use a boat motor blender. We used a hand-cranked hand mixer instead. It allows for a more even disbursement of spices, without further reducing the consistency of the beef.
• Add the paprika, chili powder and curry powder, and the bottle of beer. Use the hand blender to incorporate the spices. Simmer another 15 minutes, stirring often.
• Add the cumin, kosher salt, black pepper, and REDHOT sauce. Use the hand blender to incorporate the spices. Simmer another 10 minutes, stirring often.
• Throughout this process, we added the water in varying amounts, totaling 1 ¼ cup. Add the additional water when the sauce seems to get a bit too thick, perhaps ¼ cup at a time. Continue to simmer, stirring often.
• Make the roux. Use the retained fats and flour in equal proportions. Use medium heat, stirring constantly, until a rich caramel color is obtained. Add roux to sauce, and mix thoroughly. Continue to simmer, stirring often.
• At this point, PURISTS can STOP. Continue to simmer to your heart's content, stirring often. It could be from 1 hour to 8 hours. Put sauce in a slow-cooker if desired, and continue cooking on low for hours. Here is where time only improves the taste of the sauce. The longer you let it simmer, the better. If you choose to stop and refrigerate the sauce overnight, and begin re-simmering the next day, so much the better.
• Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
• Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
• ENJOY!
• *****************************.
• As for my family, we PREFER beans in our chili sauce. Like it or not, we added them, and we really enjoyed the end result.
• As before, some prep can be done the evening before.
• Directions:.
• Cover dried beans with enough water to cover by 2", and allow to soak overnight.
• Drain the soaking liquids. Rinse beans twice with fresh water.
• Recover beans with enough water to cover by 2", and heat to a low boil. Reduce to a simmer, and simmer 1 ½ - 2 hours, stirring occasionally.
• Turn off beans, and allow to cool.
• Once sauce is finished as outlined above, add the cooked beans along with 2 cups +/- of the "bean stock". Continue to simmer, stirring often.
• Add cracker meal as necessary, stirring often, until desired sauce consistency is obtained.
• Serve sauce over prepared Kogel dogs and Aunt Millie's buns, topping with onions and mustard to taste.
• ENJOY!