Friday, August 10, 2012
Sometimes, we like to top them, Chicago-style. (In my family, that translates into- let's get crazy) Which could include: chopped onion, sauerkraut, sliced pepercini, sliced pickled jalapeno, shredded cheese, diced tomatoes, sour cream, salsa, sauteed bell peppers...I think you get the idea. But, These are great with just, a little mustard and onion. This makes a lot of sauce, probably enough for 30 hotdogs. I'll bet this can be frozen, with about the same results as, spaghetti sauce. This is even better, if you make it a day ahead, to allow the flavors to blend. I steam the buns by, removing the twist-tie, fold the end of the bag over, then microwave 30-60second. This makes them very soft.
1lb. ground chuck
3tsp. garlic powder
2tsp. white vinegar
2Tbl. chili powder
1/2tsp. onion powder
1/8 tsp. cinnamon
1/4tsp. black pepper
2tsp. cornmeal or crushed corn-chips (adds a nice flavor)
3-1/2 Tbl. tomato paste
Brown the ground chuck and onion, drain. (I use a wire potato masher to chop it as it's cooking, which breaks it up, very fine) or run it through a food processor after draining.
Put the beef back in the pan, and add all other ingredients.
Stir to combine, and simmer, on low, about 1-1/2 to 2 hrs. chopping with the potato masher occasionally, until most of the liquid has evaporated, and you have a somewhat thick sauce. It's ready to use.