A quick-fix hot dog sauce recipe featuring ground beef, ketchup and the perfect mix of spices. It’s an upgrade to canned chili and a recipe that won’t leave you regretting that second chili dog.
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From what my research has gathered, the biggest difference between the famous coney sauce-type chili we ladle over our hotdogs, versus a good ol’ Texas chili (no beans, of course) is simply time. Time, and a few ready-made ingredients to help us along our way.
Now, if chili were going to be the star of the show, then, by all means, grab a few cans of tomatoes and let ’em simmer down with some ground beef and spices until they thicken up, and the dish becomes a glorious spiced chili.
However, when a hot dog, fries or nachos are standing in as the main event, I think it’s safe to say a few shortcuts are warmly welcomed.
HOW TO MAKE HOMEMADE HOT DOG SAUCE/CHILI
This hot dog sauce begins like almost all others, with browned ground beef and ketchup. Slightly sweet, and perfectly tangy, ketchup makes for a quick and ready-made base for hot dog chili. It is the ingredients that follow that set this recipe apart from the rest, making this the best hot dog sauce you’ve ever had.
For depth of flavor, tomato paste, and to add a savory element, soy sauce.
Next, a perfectly balanced addition of spices like chili powder and cumin for not only added flavor but a smoky element as well. It requires only a small amount of time simmering on the stovetop for all the ingredients to blend and the flavors to come together.
COOK HOT DOG SAUCE IN…
Now, I’m normally all for browning ground beef in a cast iron skillet, however, in the case of making hot dog sauce, you are better off using either a stainless steel pan or a pan with a nonstick interior. If your cast iron skillet is not well-seasoned, acidic ingredients like soy sauce, ketchup, and tomato paste can cause your sauce to take on metallic flavors from the cast iron itself.
Another note, you’ll also want to use a sauté pan (like the one featured above), rather than a frying pan to keep the ingredients from sloshing over the sides.
It’s quick and easy enough for a weeknight dinner, and the perfect addition to hot dogs on the grill at your next barbecue. Fun fact: Every now and again our little family hosts a movie night, in which we allow ourselves to indulge in theatre cuisine at home.
We pop fresh popcorn, fill up our little bowls with candy, and hot dogs are always on the menu. We dress them up to our heart’s content, with freshly grated Cheddar, diced onions, relish, and mustard, but my favorite topping of all is this hot dog sauce. A sauce you can’t get this good anywhere but your own home. Enjoy.
TRY SERVING CHILI DOGS WITH:
A quick-fix hot dog sauce recipe featuring ground beef, ketchup and the perfect mix of spices.
- 1 pound 80/20 ground beef
- 1/2 cup ketchup
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce
- 2 1/2 teaspoons chili powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 3/4 cup + 2 tablespoons water, separated
- 1 teaspoon cornstarch
In a large saute pan over medium-high heat, add the ground beef and break it apart using a wooden spoon. Saute the ground beef for 10 minutes, or until completely browned and cooked through.
If desired, spoon out the majority of the grease by first removing the pan from the heat or open flame. Then, using a spatula, push the meat to one side of the pan. Have ready a small bowl to collect the excess grease. Tilt the pan slightly and spoon out the grease. Wipe any drippings away, and return to the heat.
Add the ketchup, tomato paste, soy sauce, chili powder, salt, garlic powder, ground mustard, pepper, onion powder, cumin and 3/4 cup of water, and stir to combine. Allow the mixture to come to a simmer and reduce the heat to medium-low to maintain a proper simmer. Simmer for 4-6 minutes, or until the liquid has reduced by about half.
In a small bowl, add the cornstarch and 2 tablespoons of cold water. Whisk until combined, and pour into the sauce. Stir, and allow to simmer for 2-3 minutes more, until slightly thickened. Serve and enjoy.
Makes about 2 cups.