North Jersey Texas Wiener Sauce

This sauce perks up hot dogs perfectly. I don't think I'll ever be able to go back to canned chili on hot dogs after trying this!

North Jersey Texas Wiener Sauce
Makes about 3 cups, enough for 12 hot dogs


1 tablespoon vegetable oil
1 pound 85 percent lean ground beef
1 onion, chopped fine
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon brown sugar
1/4 teaspoon ground allspice
2 cups chili sauce (you'll need to buy 2 regular size bottles to have enough)
1 cup water
1/4 cup hot sauce (use Frank's hot sauce--if you use Tabasco start with just 1 Tb or less and adjust from there)
2 tablespoons Worcestershire sauce
2 tablespoon yellow mustard

1. Heat oil in large skillet over medium-high heat until shim- mering. Add beef and onion and cook until beef is no longer pink, about 5 minutes. Stir in tomato paste, chili powder, brown sugar, and allspice and cook until paste begins to darken, about 2 minutes. Add chili sauce and water and bring to boil. Reduce heat to medium-low and simmer until mixture is thickened, about 7 minutes.

2. Transfer half of mixture to food processor and process until coarsely ground; return to skillet. Stir in hot sauce, Worcestershire, and mustard. Serve. (Sauce can be refrigerated in airtight container for 3 days.)

Recipe Source: Cook's Country