Hot Dog Chili Sauce - Master Cookbook Recipe # 602
Forget the canned stuff,this Hot Dog Chili Sauce is thick, savory, and packed with garden-fresh flavor! The addition of bell peppers and a touch of basil gives it a unique depth that sets it apart from your average chili. It’s the ultimate topping for your backyard cookouts, and it’s hearty enough to be the star of the show.
This is recipe #602 in Tammy’s Master Cookbook.
Ingredients
- 1 lb. ground chuck
- 1 medium onion, chopped
- 1/4 cup bell pepper (mix of red and green), chopped
- 1 Tbsp chili powder
- 1/2 tsp dried basil
- 8 oz can tomato sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 clove garlic, pressed
Instructions
- Brown the Meat: In a large skillet over medium-high heat, brown the ground chuck along with the chopped onions and bell peppers. Cook until the meat is no longer pink and the vegetables are tender.
- Drain: Carefully drain off any excess grease. A great Collard Valley Cooks tip is to use a few folded paper towels to absorb the extra fat right from the skillet.
- Season and Simmer: Stir in the chili powder, basil, tomato sauce, salt, black pepper, and pressed garlic.
- Finish: Reduce the heat to low and let the sauce simmer for about 10 minutes to allow the flavors to meld together beautifully.
Notes
Tammy's Tips
If you want to try something truly special, make what we call Hillbilly Dogs! Instead of a standard bun, serve this rich chili sauce over a thick slice of fresh white bread or a split loaf. It’s a Southern comfort classic that’s messy in the best way possible. This chili also freezes wonderfully, so feel free to make a double batch to keep on hand for a quick weeknight meal!