Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 1 pounds | Hamburger |
| 4 \N | Green peppers, chopped |
| 4 \N | Onions, chopped |
| 3 \N | Celery stalks, chopped |
| 3 cloves | Garlic, chopped |
| 3 tablespoons | Chili powder |
| 3 cups | Water (about) |
| 3 tablespoons | Mustard, dried |
CAPPY'S SPECIAL SAUCE
CAPITOL LUNCH CHILI SAUCE
DIRECTIONS
Mix hamburger and chopped ingredients in a saucepan. Add app. 3 cups of water. Cook slowly until mixture begins to thicken.
When it thickens, add 3 tablespoons of chili powder, then add salt and pepper to suit your taste.
The secret of this sauce is that you must cook it S-L-O-W-L-Y (3-4 hrs.), stirring often.
When finished cooking, add 3 tablespoons of dried mustard and stir in well. For best results, use hot dogs with the "skin" on them (Capitol Lunches the Martin Rosol's brand). Put the hot dog on a FRESH roll, spread on some fresh mustard, fresh chopped onion, spread on the sauce, and ENJOY! (Note: This recipe makes a LOT of sauce, as you can imagine, since the quantities are for use in a restaurant. Use smaller amounts of all ingredients to suit your needs.) Converted by MMCONV vers. 1⅖