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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, 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. See Rhonda's casserole in the similar and related recipes for a clever way to use leftover sauce.


Add just enough oil to lightly coat the bottom of a large saucepan. 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 finished sauce to keep them warm.