Chili Sauce for Chili Dogs or Burgers
Makes enough sauce for about 12 hot dogs
When you are in the mood for chili dogs or burgers, this chili sauce recipe, which came from my mother, is delicious. Hot dogs can be cooked directly in the sauce, simmered for about 15 minutes, or grilled and kept hot in the sauce. Alternately, the sauce can be passed separately. Burgers need to be grilled, broiled or pan-fried. The recipe can be made in a lesser amount or doubled and frozen for later use. There is a casserole recipe in the similar and related recipes links for using leftover sauce that was contributed by a visitor.
- Cooking oil spray
- 1 pound lean ground beef
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon prepared mustard
- 1/2 teaspoon dried oregano
- 1/2 cup water
- 1 small onion, minced (about 1/2 cup)
- 2 cans (8 ounces each) plain tomato sauce (I use no-salt-added)
- 1/4 teaspoon garlic powder, more to taste
- 1 teaspoon chili powder, more to taste
- Salt and pepper to taste
Spray a large saucepan with cooking spray. Heat over medium heat. (Size of pan used depends on whether or not you will be adding hot dogs directly to the sauce). Brown the ground beef, breaking it apart into very small pieces as it cooks. Add the Worcestershire, mustard and oregano; stir to combine. Add the remaining ingredients; stir. Reduce heat and simmer for about 15 minutes, with or without hot dogs. Taste for seasoning. Serve immediately or keep warm over low heat or in a slow cooker.
Notes: If you are making chili burgers, the cooked burgers can be added to the sauce after being simmered to keep them warm.