Chili Sauce for Hot 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 for about 15 minutes, or grilled and kept hot in the cooked sauce until serving. 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. See Rhonda's Corn Biscuit and Cheese Casserole in the similar and related recipes for a clever way to use leftover sauce.

Ingredients

• Canola or other cooking oil
• 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 minced)
• 2 cans (8-ounces each) plain tomato sauce (see notes below)
• 1/4 teaspoon garlic powder, more to taste
• 1 teaspoon chili powder, more to taste
• Salt and pepper to taste

Add just enough oil to lightly coat the bottom of a large saucepan. Heat over medium heat. (The size of the pan needed depends on whether or not you will be adding hot dogs directly to the sauce, so judge accordingly.) 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: I always use no-salt-added canned tomato products, such as the tomato sauce in the recipe. I think they taste fresher, but the choice is yours. If you are making chili burgers, the cooked burgers can be added to the finished sauce to keep them warm.