Sweet Chili Dog Sauce

Sweet Chili Dog Sauce

Sometimes there's nothing like a good hot dog and potato salad to hit the spot.  They remind me of the best days of summer outings and family get-togethers and of course country fairs.

It wasn't until much later in life that I discovered chili dogs, never knew such a thing existed. I was in my late teens when my to-be husband introduced me to chili, and that was in a can.  Up until then hot dogs were served up dripping with mustard or ketchup and relish only and for the brave the occasional pile of diced onion.

Here's a interesting tidbit.  In New England hot dog rolls are primarily split on the top; just about everywhere else they are split along the side.  Ever notice that?  It's quite disconcerting to me to see them split on the side.  I think making my own top-side split hot dog rolls may be on the agenda.

Anyway, enough of all that.

This hot dog chili has a unique flavor.  Aromatic from all the gorgeous spices, sweet, not savory like Tex-Mex chili, so if you're looking for a savory chili this won't be it.  My boyfriend liked the chili so much he ate it without the hot dog, grins.

The list of ingredients looks long, but it's mostly all spices.  This goes together easily.  There is a long slow cooking time but it's worth it.

SWEET CHILI DOG SAUCE
(Adapted from this site)

1 tablespoon olive oil
1.5 pounds ground beef
1 large onion, chopped
3 cloves garlic, finely chopped
1 teaspoon salt (if necessary)
1/4 teaspoon black pepper

1 tablespoon ground chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon allspice
1/2 teaspoon cayenne

1 cup tomato sauce
1 can (14.5 oz) beef broth

2 tablespoons honey
2 tablespoons red wine vinegar
half a cinnamon stick
1 bay leaf

In a large pot, like a Dutch oven or small stew pot, heat the oil over medium heat.  A the the hamburg, onion, garlic, salt and pepper and cook until the hamburger is no longer pink, giving it a couple of good stirs to break it up into a mince.  Drain the fat from the meat, reserving everything else.

Add the chili powder, cocoa powder, cumin, oregano, paprika, allspice and cayenne.  Give it a good stir and allow to cook for 3 minutes.

Add the tomato sauce and beef broth and bring to a simmer.  Add remaining ingredients.

Slowly simmer uncovered for about an hour, stirring quite frequently to ensure it's not burning at the bottom of the pan.  If this is thickening too fast, you can add a bit of water and cover the pot.

Discard the cinnamon stick and bay leaf before using.

Spoon the chili sauce over grilled hot dogs and celebrate summer!

COOK'S NOTE:  This keeps very well for several days if put in a covered container and seems to get better with being allowed to mellow out.  A perfect make ahead.