Ospidillo Cafe Hot Dog Chili Sauce No. 13
"Remember the best dairy bar footer/coney you ever had as a kid? This sauce is right in there, folks. The recipe is the final result of five years of frequent experimentation, blending the ingredients of many different family and commercial recipes, as well as adding my own recipe ideas. You can freeze what you don't use right away."
photo by kiwidutch
- Ready In:
- 3hrs
- Ingredients:
- 26
- Serves:
-
100
ingredients
- 907.18 g ground chuck, finely ground
- 340.19 g good-quality sausage
- 2 pork hot dogs or 2 turkey hot dogs, finely ground
- 5 large onions, chopped
- 1 green bell pepper, de-seeded and chopped
- 3 (1275.72 g) can chicken broth
- 340.19 g bottle chili sauce
- 2 (340.19 g) can tomato paste
- 236.59 ml good-quality ketchup
- 3 bay leaves
- 2 garlic cloves, crushed
- 73.94 ml prepared mustard
- 44.37 ml onion flakes (dried)
- 29.58 ml dried ancho chile powder (or other)
- 14.79 ml dried sweet basil leaves
- 14.79 ml italian seasoning
- 14.79 ml Dale's Steak Seasoning
- 14.79 ml l&p Worcestershire sauce
- 9.85 ml cider vinegar (yellow)
- 4.92 ml black pepper (canned)
- 4.92 ml garlic powder
- 4.92 ml ground cumin
- 4.92 ml dried oregano
- 2.46 ml kosher salt
- 2.46 ml ground cinnamon
- 2.46 ml Tabasco sauce
directions
- Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
- Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
- At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.
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Reviews
-
Excellent recipe! I had doubts whilst putting the cooked sasuage into the food processor... it came out a grey mush, but once in with the rest of the ingredients it made the mix less chunky and smoother. I did add 4 cloves of garlic and didn't have the Dales Steak seasoning so used the substitution suggested in step 2 of the recipe, and used my home made chicken (salt free) stock from the freezer and DH Loved this ! We served this with rice and whilst one helping was fine for me, chili lover DH went back for a BIG plate of seconds and has asked first dibs on the leftovers for his lunch tomorrow. Actually we have enough left over for more meals as well,(eaten as a main dish and not over hot dogs) so into the freezer it goes! Yes this could be made very spicy, but in the end you could easily tweek the heat and make it as mild or as hot as you like. Don't let the long list of ingredients put you off, this is a yummy chili sauce. Please see my rating system: 5 excellent stars for a sauce that DH particularly loved, and he's particular about his meat sauces :) The one and only change I might make in the future is to do the initial browning of the meat etc and then just put everything into the crockpot to simmer all day long for a delicious and easy weekday meal. Thanks!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
