Best Chili Essentials Burgerhotdog Meat Sauce Recipes
CHILI SAUCE FOR HOT DOGS, FRIES AND HAMBURGERS
This is 1 of my 2 staple chili sauces. This is a great recipe to keep on hand for those chili cravings. I have used this recipe on hot dogs, brats, fries and hamburgers of all varieties; even over spaghetti. This recipe freezes very well and will last in the freezer up to 6 months as long as it is properly sealed in airtight containers with a piece of plastic wrap inside the container sitting directly on top of the sauce mixture. You can reduce the cooking time by cooking over a higher heat - just make sure to watch the chili closely, stirring often, so it does not burn on the bottom.
Provided by Brandess
Categories Sauces
Time 2h5m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- With your clean hands start by adding 4 cups of water, 2 cans of chicken or beef stock and 1 can of regular tomato paste in a large pot. Place the raw hamburger in the liquid and use your hands to break all down so there are no chunks. Add dried onion, chili powder, kosher salt, garlic powder, cinnamon, parsley and cayenne pepper, black pepper and mix well.
- Simmer uncovered over low heat for 2 hours or until the mixture becomes thick and viscus. Stir often! Taste for seasoning and spice level; add more to suit your taste.
- Let cool and store in airtight containers in the freezer. This is also great served over spaghetti with extra sharp cheddar and fresh diced onions.
Nutrition Facts : Calories 134.4, Fat 6.4, SaturatedFat 2.5, Cholesterol 38.1, Sodium 449.8, Carbohydrate 5.9, Fiber 1.2, Sugar 2.8, Protein 13.3
HOT DOG CHILI SAUCE
This recipe makes a wonderful chili sauce for hot dogs. Just place a grilled hot dog in a bun and top with chili, grated Cheddar cheese, and diced onions. Serve immediately. If halving this recipe, cover the pot for half of the two hour simmer.
Provided by JRich664
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add beef broth to ground beef; bring to a boil. Reduce heat to medium-low and simmer until liquid is slightly reduced, about 30 minutes.
- Mix tomatoes with puree, chili powder, paprika, onion powder, garlic powder, salt, and cayenne pepper into ground beef mixture. Simmer, stirring occasionally, until mixture is very thick, about 1 1/2 hours.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 3.2 g, Cholesterol 34.8 mg, Fat 9.4 g, Fiber 1 g, Protein 11 g, SaturatedFat 3.6 g, Sodium 248.5 mg, Sugar 1.6 g
CHILI ESSENTIALS: BURGER/HOTDOG MEAT SAUCE
I love my chili sauces, and this one is no exception. It has lots of flavor, and although it takes a few hours, most of that time is spent simmering on the stovetop. Two of the three optional items (ham bone, bourbon) are what really gives this chili its distinct flavor, but more on that later. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 26
Steps:
- PREP/PREPARE
- Grinding Your Own Meats I prefer to grind my own cuts of meat for several reasons: 1. The meat is not compressed into those plastic containers; it is nice and loose. 2. I can choose the type of grind that I require for the recipe. 3. If the grinding machine at the store is not perfectly clean, they might be grinding bacteria into the meat. In addition, if they just finished grinding pork, and they do not perfectly clean the machine, you might be getting a little pork with your beef. I maintain and thoroughly clean my machines, so I know exactly what I am getting, and as to the type of grind, most machines come with three dies (fine, medium, course), and for this recipe, course is the best. FYI: Course grind is sometimes referred to as "chili" grind.
- My favorite pot for doing chili recipes is a Dutch over; however, any good solid pot will work just fine.
- Bourbon & Paprika In the recipe ingredients, I said not to use smoked paprika. Do not get me wrong, I like smoked paprika; however, it does tend to take over a recipe. By using sweet or hot paprika, and a bit of bourbon, you get the flavor notes of the paprika, and a lite touch of smoke from the bourbon... best of both worlds.
- Ham Bone The ham bone helps to create another level of flavor in the chili sauce. A bit of saltiness, and a bit of savory.
- Gather your ingredients (mise en place).
- If you are doing your own grind, do that now, then gently toss the ground meats together, taking care not to compress them.
- Add the three meats to a pot over medium-low heat,
- Stir until the meat is cooked through, about 15 - 20 minutes.
- While the ground meats are slowly cooking, add the dry spices to a bowl and reserve.
- Add the onions and garlic, to the pot until the onions begin to soften, about 8 - 10 minutes.
- Add the dry spices.
- Combine with the ground meats and cook, while stirring for 3 - 4 minutes.
- Add the tomato sauce and hot sauce, then stir for about 2 - 3 minutes.
- Add the beer and beef stock, then stir to combine.
- If you are using the bourbon, add that now.
- Add the ham bone (if using) to the pot.
- Turn the heat down to the lowest simmer you can manage, and let the sauce cook until reduced by half, and begins to thicken, about 90 - 120 minutes.
- Taste and season while it is simmering.
- PLATE/PRESENT
- This is an excellent sauce for burgers and hotdogs; however, use it anyway you see fit. Enjoy.
- Keep the faith, and keep cooking.
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