Michigan Hot Dog Sauce
Created by Bel-Canto on November 1, 2011
- Servings: 40
- Prep Time: 30m
- Cook Time: 2h
- Recipe #1874
Ingredients
- 2 pounds ground beef
- 16 ounces tomato sauce
- 2 cups water
- 1/4 cup barbeque sauce, (I use either K.C. Masterpiece or Sweet Baby Ray's)
- 2 tablespoons dried onion flakes
- 1 1/2 tablespoons chili powder
- 1 tablespoon dried ancho chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Tabasco hot pepper sauce (or other)
- 3 medium onions, chopped
- 1 1/2 chicken bouillon cubes
- 1/4 cup fresh parsley, chopped fine
- 1/4 cup yellow mustard
- 1 tablespoon honey
How to Make
-
Step 1: Brown and drain the ground chuck and put into a large heavy-bottomed cooking pot. All all remaining ingredients except for one cup of the water and the bouillon. Bring the sauce to a low boil over low heat, covered.
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Step 2: Mash the bouillon cubes and add them to the remaining cup of water -- add it to the sauce. Allow the sauce to simmer, covered over very low heat for two hours, stirring fairly often. Serve over hot dogs or footers. If you find it necessary to thin the sauce at any point, add some chicken broth.
Nutritional Facts
- Serving Size: 1 (67 g)
- Calories 74.9
- Total Fat - 4.1 g
- Saturated Fat - 1.4 g
- Cholesterol - 20.7 mg
- Sodium - 119.2 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 0.7 g
- Sugars - 1.6 g
- Protein - 6.7 g
- Calcium - 16.8 mg
- Iron - 1.1 mg
- Vitamin C - 3.3 mg
- Thiamin - 0 mg