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Chili Sauce 3

When you are topping a hot dog or hamburger with chili sauce, it isvital that the consistency be uniform - no meat chunks allowed - and itis traditional among the nations hot dog chefs that the beef be nearlypulverized. If you cannot grind your own, see if you can have a butchermake an extra-fine grind for this recipe.

2

garlic cloves, minced

1/2

cup

finely chopped onion

2

tablespoons

vegetable oil

1

pound

lean ground beef

1

teaspoon

salt

1/2

teaspoon

freshly ground black pepper

1

tablespoon

yellow mustard

1

tablespoon

vinegar

1

teaspoon

Worcestershire sauce

1/2

teaspoon

Tabasco, or to taste

1/4

cup

ketchup

1/2

to 1 cup tomato juice

1

In a large heavy skillet cook garlic and onion in oil over moderate

2

heat, stirring, until onion is softened. Add beef and cook, stirring and

3

breaking up any lumps with a fork, until cooked through. Drain off any

4

excess fat if desired. Add remaining ingredients, adding just enough

5

juice to create a 'spoonably' loose but not soupy mixture. Simmer sauce,

6

stirring occasionally, 10 minutes. Makes enough sauce to top 6 hot dogs.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (23.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

1572.55

Calories From Fat (71%)

1122.66

% Daily Value

Total Fat 122.66g

189%

Saturated Fat 39.88g

199%

Cholesterol 340.2mg

113%

Sodium 3428.52mg

143%

Potassium 1607.77mg

46%

Total Carbohydrates 28.57g

10%

Fiber 2.46g

10%

Sugar 17.12g

 

Protein 83.08g

166%