Ospidillo Cafe Michigan Hot Dog Chili Sauce No. 14

"A regional hot dog sauce with a little heat. It does not lack for flavor and this recipe makes a nice big batch for family reunions, etc. My personal favorite."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Linajjac photo by Linajjac
Ready In:
2hrs 30mins
Ingredients:
15
Serves:
40
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ingredients

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directions

  • Brown and drain the ground chuck and put into a large cooking pot.
  • Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
  • Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
  • Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
  • Serve over hot dogs.
  • My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

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Reviews

  1. Thanks for a great base for our palates! I had to tweak it for our tastes but finally got what I was looking for. since this was my first time i decreased the recipe by half on the amounts originally. I cooked the onion with the meat, drained it well then let it spin around the food processor a few times to thin out the meat much like the canned chili consistency. I used a 15 oz can of tomato sauce, increased the chili powders, garlic powder, cumin, hot sauce and mustard. I added 1/2t salt and 2 T worcestershire. of course I made the recipe as written but kept adding alittle more of this and that and tasting until I was satisfied. finally got what I wanted without to much variation. the original just didn't pack the flavor I was looking for but it was still good. By the way my 1/2 sized recipes made just over 4 cups of chili. I froze it by cup fulls for later use. next time we will double the recipe. and maybe I will try fresh garlic to pack a bigger flavor. Thanks for sharing this!
     
  2. For years I have yearned to be reunited with a very special food...something we Hoosiers call "spanish sauce". I grew up in a small northern Indiana town and we had 3 drive-in hot dog stands...all unique in their own way. Spanish dogs were just a way of life there. Each of these family-owned hot dog stands had their very own special home-made family recipe sauce and albiet close, each had it's own special taste...but all were great in their own way. Some people were only "west end" sauce eaters...others strictly "east end". Then there were those "south side" saucies who dared to cross the tracks to the other side and away from the "standard" sauce of the region. I know it sounds silly...but hot dog sauce was serious where I grew up. MY POINT?? I haven't lived in my home town for almost 20 years now...going back only now and then at which time we absolutely do not miss the opportunity to stop and get some spanish dogs. I DON'T HAVE TO EVER WAIT TO GO HOME AGAIN!! I have attempted 4 other times with recipes that I thought might be a good substitute only to be disappointed. YOU, my dear dear fellow zaarian, have hit the proverbial nail on the head! It is not 100%...but let me tell you...99.99876% doesn't get any closer..and we'll take it!! Ironically...that's the glory of dog sauce. Each is unique in it's own way and yours falls right into place. The night I made this my husband and I sat at the table with our plate of dogs and not a word was spoken. That said it all!! With the exception of the ancho chili powder, which I could not find for my first batch but will for future batches, I followed your recipe word for word. The one thing I did as far as technique was to take my stick blender (motor boat thingy) and make the sauce a smoother consistency to mimic our favorite "south side" sauce from back home. For anyone who wishes to partake in the glory of this dog sauce, may I suggest the traditional long skinnies (type of dog) and very hot steamed buns (slightly open buns, cut side down, wrapped in a kitchen towel on top of a cooling rack that you have placed over the pot of boiling dogs). So, in a nutshell I apologize for the book-length review, but there was really no other way to express to you our gratitude for your fantastic "dog sauce" recipe. My freezer will never be without it for the rest of my cooking life! Thanks again for your great "trip down memory lane" recipe! :)
     
  3. Like others, I halved the receipe and still had plenty. I made a couple changes - used our own home-grown tomatoes & a bit of puree instead of tomato sauce and added smoked paprika and used fresh garlic and added a splash of worchester sauce (which I add to most tomato based things). It worked well with the dogs - unfortunately in Scotland we can only get bog-standard thin, prepackaged hotdogs, no proper Chicago style or similar, but it still made a good meal. And the chilli sauce can stand on its own as chilli, I think.
     
  4. It tasted great, just enough heat in it! thank you!
     
  5. I made this for my husband's 40th birthday party - and it was a hit. We were happy to have a little leftover for ourselves - and hot dogs to spare. Very tasty and will make again - it does make a BIG batch. The only changes/modifications I made were: I used ground round, I doubled the hot pepper sauce, and I used a potato masher to even out the consistency. I cooled it and froze it and it reheated quite well. Thank you, thank you.
     
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Tweaks

  1. Like others, I halved the receipe and still had plenty. I made a couple changes - used our own home-grown tomatoes & a bit of puree instead of tomato sauce and added smoked paprika and used fresh garlic and added a splash of worchester sauce (which I add to most tomato based things). It worked well with the dogs - unfortunately in Scotland we can only get bog-standard thin, prepackaged hotdogs, no proper Chicago style or similar, but it still made a good meal. And the chilli sauce can stand on its own as chilli, I think.
     
  2. YUMMMMMMMY! made this yesterday and left it in the fridge overnight to blend the flavors. I served the sauce today on jumbo hotdogs, then topped them off with onions. I used yellow onions in the sauce and LOTS of fresh garlic in place of garlic powder, added in hot chili flakes for more heat and omitted the parsley, just delicious! thanks Bone Man, we loved it!...Kitten:)
     

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>
 
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