Monday, June 1, 2009

Texas Hots

Although not a part of my usual repertoire, I do enjoy a good hot dog a couple times a year or so. This recipe has nothing to do with Texas, other than the name. It is my understanding it is originally from Upstate New York and was the recipe of a Greek immigrant. Serve the dogs with spicy brown mustard, minced onions, then a couple spoonfuls of this spicy chili.
Texas Hot Sauce
1 lb. ground beef
1 large onion, chopped
1 cup tomato sauce
2 cups water
1 tsp. thyme
1 tsp. celery seed
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. mustard powder
1 Tbsp. no salt added chili powder
1 tsp. dried red pepper flakes
1/2 tsp. salt
Brown ground beef and onions, then drain off fat. Stir in the tomato sauce and water, then all the spices. Let the sauce simmer, uncovered, for 2 hours.

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