“Not tomato based and so close to what our local famous Hot Dog joints offer (here in Toledo it's Nettie's and Rudy's)! Passed along from my Uncle Bob who knew the owner of a local Hot Dog joint in the early 50's. Let me know what YOU think because I think it's GREAT! Freezes well and since a little goes a long way, I suggest freezing in smaller containers so you have it on hand when needed. Also makes a great gift for the chili dog lovers you know! Update 6/2013. Though I've stayed true to this recipe, I tried adding ground cloves and found it added another level of flavor that we enjoy even more than the local "Dog Joints" make. Simple change so if you make this regularly, give it a try!”
READY IN:
1hr 10mins
SERVES:
25-30
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all the ingredients in a saucepan and add all spices. Before heating, stir into a paste.
  2. Bring to a boil, then reduce heat and simmer for one hour or until liquid is reduced to your liking.
  3. If you use very lean meat to avoid cholesterol, add a tablespoon or two vegetable oil (I don't suggest olive oil). It’s the oil that brings the flavor to the tongue!

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